11/07/2025
This stuffed acorn squash is a cozy, nutrient-packed centerpiece perfect for fall gatherings or holiday dinners. Roasted to perfection and filled with a savory mix of lentils, quinoa, and sun-dried tomatoes, it’s hearty, satisfying, and full of flavor. A beautiful plant-based dish that’s as wholesome as it is delicious.
Starting to plan for your holiday meals but want to make sure you are still fighting disease at the same time? Join in our nutrition lecture series November 18 for “Holiday Feasts that Fight Disease”. Our oncology dietitian will not only give menu ideas but for those who can attend in person we will do some taste testing, too.
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Lentil and Quinoa Stuffed Acorn Squash
Ingredients:
For the Squash
2 medium butternut squash, halved and seeds scooped out
Olive oil spray
Salt and pepper, to taste
For the Filling
1/2 cup dry green or black lentils (cooked according to directions), or one 15 oz can lentils, rinsed well
1/2 cup dry quinoa, cooked (1 & 1/2 cups cooked)
1 small red onion, finely chopped
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1/4 cup walnuts, toasted and chopped
3 tbsp h**p seeds
½ cup tomato sauce
1/4 cup fresh parsley, chopped
1 tsp smoked paprika
1/2 tsp cumin
1 T of olive oil or olive oil spray
Salt and pepper, to taste
For the Topping
4 oz herbed goat cheese (or vegan cashew cheese)
Optional garnish: pomegranate seeds, balsamic glaze, or microgreens
Directions:
**Roast the Butternut Squash**
1. Preheat the oven to 400°F (200°C).
2. Spray squash halves with olive oil. Sprinkle it with salt and pepper.
3. Place cut-side down on a parchment-lined baking sheet.
4. Roast for 35–40 minutes, until tender. Flip and cool slightly.
**Prepare the Filling**
1. While squash roasts, heat olive oil in a skillet.
2. Sauté onion 3–4 minutes. Add garlic, sun-dried tomatoes, paprika, and cumin.
3. Stir in tomato sauce, cooked lentils and quinoa. Cook 5 minutes more.
4. Turn off heat. Stir in walnuts, h**p seeds, and parsley. Season with salt and pepper.
**Assemble & Bake**
1. Scoop a bit more squash flesh to create space for the filling.
2. Fill each half generously with warm lentil-quinoa mixture.
3. Top with crumbled herbed goat cheese.
4. Return to the oven for 10 minutes, until hot and the cheese is slightly melted.
