- 4 medium to large acorn squash
- 1/2 pound raw lentil beans
- 2 tablespoons olive oil
- 1 pound lean ground beef or turkey
- 1 cup Greek Yogurt or Cottage Cheese
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- salt and pepper to taste
- 2 cups low-sodium vegetable stalk
- 1/2 cup parmesan cheese divided
1. Preheat the oven to 450°F (230°C).
2. Place whole acorn squashes on a baking sheet and roast in the preheated oven for about 30 minutes until slightly softened.
3. In a medium saucepan, bring vegetable stock to a boil. Add red lentils and simmer for 10-15 minutes until tender but not overcooked. Drain and set aside.
4. While the squash is roasting and lentils are cooking, heat a skillet over medium heat and cook ground meat until browned and fully cooked (about 8-10 minutes). Drain excess fat if necessary and set aside.
5. Remove roasted squashes from the oven; they will be partially cooked at this point.
6. Cut off the tops of each squash and gently remove seeds with a spoon. Brush olive oil inside each squash bowl; season with salt and pepper.
7. Return empty squash bowls to the oven for another few minutes while preparing the filling.
8. Scrape out as much flesh as possible from both roasted squashes into a separate mixing bowl.: Add spices of your choice along with yogurt or cottage cheese to the bowl containing acorn squash flesh.
9. Use a hand mixer or blender to puree until smooth consistency is achieved.
10. Combine pureed acorn squash mixture with cooked lentils in another mixing bowl; mix thoroughly, Add the sautéed ground meat to the lentil and squash mixture; mix well.
11. Remove partially cooked squash bowls from the oven and fill each with the lentil, meat, and squash mixture.
12. Top each stuffed squash with Parmesan cheese.
13. Return filled squashes to the oven for about 15 minutes until cheese is melted and lightly browned.
Your delicious stuffed acorn squashes are now ready to be served!