Stuffed Acorn Squash

This is so much fun! You can serve acorn squash, or brown rice, or lentils, but if you combine the three you’ll have a much nicer presentation. And it will interest you to know that this flavorful plant-based meal provides a combination of energy boosting carbohydrates and muscle strengthening proteins — if you’re into that sort of thing.

Ingredients:

• 2 acorn squash, short stemmed
• 1 teaspoon coconut oil, divided
• 1 medium onion, diced
• 2 celery stalks, diced
• 1/4 cup Italian parsley, stems removed and chopped
• 1/2 cup cooked cooked brown rice
• 1/2 cup cooked lentils
• 1/2 teaspoon Himalayan salt, or to taste
• 1/4 teaspoon ground white pepper, or to taste
• 1/4 teaspoon hemp seeds, hulled, to garnish
• 1/4 teaspoon dulse sea vegetable flakes, to garnish

Directions:

1. Place the acorn squash on a cutting board, so that the stem points to the side; not upward. Use a sharp chef’s knife to cut through the squash. Do the same with the other acorn squash, in order to create 4 halves. Use a spoon to scoop out the seeds and stringy substance from each half. If you don’t want to waste the seeds, save them to later make baked seeds.
2. Coat the cut edges of the acorn squash with 1/2 teaspoon coconut oil. Place cut side down on a parchment paper lined baking sheet. Cover with a loose sheet of aluminum foil to prevent the squash from browning in spots. Bake in a preheated 375º F oven for 35 minutes, or until an inserted fork proves that the squash is soft.
3. While the squash is baking, add the remaining coconut oil in large sauté pan. Add the diced onion and celery. Sauté on medium-high heat for two minutes or until the onions are soft and transparent. Add the garlic and sauté an additional minute or until aromatic. Add the parsley and sauté a minute or two more, or until the parsley is heated. Remove from heat.
4. Mix in the rice and lentils. Add the salt and pepper, and mix some more. Taste, and adjust the seasoning if needed.
5. Place a few tablespoons of filling into each halved squash and garnish with the hemp seeds and dulse flakes. Serve immediately while the squash and filling are still hot.

Variations:

1. If you like garlic, add to the sauté two or more cloves, minced.
2. For added flavor, sprinkle the baked acorn squash with a desired amount of nutritional yeast before filling.
3. If you prefer, replace the hemp seeds and dulse flakes with black and white sesame seeds.
4. For extra flavor, add a few drops of sesame seed oil over each baked and filled squash, just before serving.

Yield:
Makes 4 servings

P R I N T