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Acorn Squash Stuffed with Sage Lentils and Wheat (Vegan)

Sharon Palmer

I adore nature’s vegetables, such as squash, peppers, and eggplant, that have built-in “containers” for savory fillings. When filled with whole grains, legumes, herbs, and nuts, these unassuming vegetables turn into gorgeous plant-based meals in one. This 100% plant-based recipe for Acorn Squash Stuffed with Sage Lentils and Wheat was inspired by a trip to the farmers market, where I spied beautiful golden acorn squash just the perfect size for stuffing. You also can use traditional green-skinned acorn squash, or any other type of squash, such as butternut squash or delicata. I always turn to a vegetable broth to simmer grain and legume fillings in order to add a rich flavor. This recipe flies upon quick-cooking freekeh (a form of toasted green whole wheat) and lentils, which means that you can create this dish in no time. Just pair it with a crisp salad and you have an elegant meal any time of the week. This is an easy enough meal to make for a comforting weeknight dinner, or elegant enough to serve at your holiday table.

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Acorn Squash Stuffed with Sage Lentils and Wheat (Vegan)

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(1 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Yield: 4 servings 1x



  1. Preheat oven to 350 F.
  2. Split acorn squash in half horizontally, scoop out seeds.
  3. Place in a baking dish filled with ½ inch water and bake for 35 minutes.
  4. While squash is baking, prepare filling. Heat olive oil in a sauté pan or skillet.
  5. Sauté garlic, celery, onions, and mushrooms for 8 minutes.
  6. Add pecans, black pepper, paprika, sage, mustard and salt (optional).
  7. Stir in lentils and freekeh and sauté for an additional minute.
  8. Add vegetable broth and Worcestershire sauce and simmer on medium-low heat for 10 minutes covered. Remove lid and simmer for an additional 10 minutes until liquid is absorbed and mixture is tender.
  9. Remove baking dish with squash from oven.
  10. Fill squash cavities with filling (about 1 cup each).
  11. Return to oven, uncovered and bake for an additional 10-15 minutes until filling is golden brown.
  12. Remove from oven, garnish with chopped fresh parsley and serve.

For other squash recipes, check out some of my favorites:

Squash Filled with Herbed Quinoa and Cranberries
Butternut Squash Kale Barley Salad
Balsamic Butternut Squash and Brussels Sprouts

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