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Lentil Stuffed Squash with Mushroom Gravy

Lentil Stuffed Squash with Mushroom Gravy Recipe

Kimberly Snyder
Cook Time 1 hour
Total Time 1 hour
Servings 4 -6 Servings

Ingredients
  

  • 4 medium Acorn squashes
  • 1 cup dry green lentils soaked overnight and rinsed well
  • 2 1/2 vegetable broth
  • 2 tablespoons coconut oil
  • 2 garlic cloves minced (optional)
  • 1 small onion finely diced (optional)
  • 2 carrots finely diced or grated
  • 1 celery stalk finely diced
  • 1 heaping teaspoon dried thyme
  • 1/2 heaping teaspoon cumin
  • Freshly cracked pepper
  • Sea salt to taste

Instructions
 

  • Cut acorn squash in half. Brush thinly with coconut oil. Roast at 400 degrees until fork tender.
  • Heat a large pot of 2 1/2 cups broth and start cooking lentils. Bring to a boil, reduce heat, cover and simmer for about 40 minutes, stirring occasionally. Once done, remove lid and set aside to cool-but do not drain. The lentils will thicken a bit upon standing.
  • In a pan, heat coconut oil over medium heat. Saute garlic, onion, bell pepper, carrots and celery
  • for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool.
  • Combine sauteed vegetables with the lentils and mix well. Taste, adding salt and pepper as needed, or any other herb or spice you might like.
  • Spoon mixture into squash halves. Top with mushroom gravy.
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