Description
Turn to winter squash to create a healthy, delicious plant-based Stuffed Squash with Sage Lentils and Wheat.
Ingredients
Scale
- 2 small (about 1 ¾ pound each) squashes (i.e., acorn, butternut, carnival)
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic
- 2 stalks celery, finely diced
- 3 green onions, finely diced
- ½ cup diced mushrooms
- ¼ cup chopped walnuts
- 2 tablespoons fresh sage, chopped (or 2 teaspoon dried)
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon dried mustard
- ½ cup green or brown lentils, dried
- ½ cup bulgur, uncooked
- 2 ½ cups vegetable broth
- 1 teaspoon soy sauce, reduced sodium
Instructions
- Preheat oven to 375 F.
- Split acorn squash in half horizontally, scoop out seeds.
- Place in a baking dish filled with ½ inch water and bake for 30 minutes.
- While squash is baking, prepare filling. Heat olive oil in a sauté pan or skillet.
- Sauté garlic, celery, onions, and mushrooms for 4 minutes.
- Add walnuts, sage, black pepper, smoked paprika, and mustard.
- Stir in lentils and bulgur, and sauté for an additional minute.
- Add broth and soy sauce, stirring well.
- Cover and simmer on medium heat for 15 minutes, stirring frequently. Makes about 3 cups filling.
- Fill squash cavities with filling (about 3/4 cup each).
- Return to oven, uncovered and bake for an additional 10-15 minutes until filling is golden brown.
- Remove from oven and serve.
Notes
If you have extra stuffing, serve it as a side dish or salad topper at your next meal.
This recipe contains gluten. If you’d like to make it gluten-free substitute quinoa for bulgur. May need to adjust liquid.
Nutrition
- Serving Size: 1 serving
- Calories: 282
- Sugar: 2 g
- Sodium: 558 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 35 g
- Protein: 20 g