# What you'll need:
→ Squash
01 - 2 medium acorn squash, halved and seeded
02 - 2 tablespoons olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Filling
05 - 1 tablespoon olive oil
06 - 1 medium yellow onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 medium carrot, diced
09 - 1 celery stalk, diced
10 - 1 cup cooked green or brown lentils
11 - ½ cup walnuts, coarsely chopped
12 - ½ cup cooked quinoa or brown rice (optional)
13 - ¼ cup dried cranberries or raisins
14 - 2 tablespoons chopped fresh parsley
15 - 1 teaspoon dried thyme
16 - ½ teaspoon ground cumin
17 - ½ teaspoon smoked paprika
18 - ½ teaspoon salt
19 - ¼ teaspoon black pepper
→ Garnish
20 - 2 tablespoons crumbled feta cheese or vegan alternative (optional)
21 - 2 tablespoons chopped fresh parsley
# Method:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush cut sides of the acorn squash halves with olive oil. Sprinkle with salt and pepper. Place cut side down on the baking sheet and roast for 35 to 40 minutes until tender.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
04 - Stir in minced garlic, diced carrot, and diced celery. Cook for 5 minutes until vegetables are tender.
05 - Add cooked lentils, walnuts, quinoa or rice if using, dried cranberries, fresh parsley, thyme, cumin, smoked paprika, salt, and pepper. Stir well and cook for 2 to 3 minutes to meld flavors. Remove from heat.
06 - Remove squash from oven and turn cut side up. Gently scoop out some flesh leaving approximately ½ inch border. Chop scooped flesh and stir into the filling mixture.
07 - Fill each squash half generously with the lentil and walnut mixture. Return to oven and bake for 10 to 12 minutes until heated through and lightly golden on top.
08 - Top with crumbled feta or vegan cheese and chopped fresh parsley if desired. Serve warm.
