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in Gluten-Free, Mains, Meal Prep Lunches, Vegetarian · December 12, 2021

Vegetarian Stuffed Acorn Squash

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This vegetarian stuffed acorn squash is a beautiful and delicious meal perfect for the colder season. Stuffed with herbs, rice, lentils and parmesan cheese, this is the plant based dinner equivalent of a hug!

vegetarian lentil stuffed squash

Ingredients in Vegetarian Stuffed Acorn Squash

  • 2 medium size acorn squash
  • Olive oil
  • Salt & Pepper
  • Yellow onion
  • Garlic
  • Red bell pepper
  • Cooked brown rice
  • Fresh parsley
  • Canned lentils
  • Red pepper flakes
  • Dried thyme
  • Parmesan cheese

Garnish Suggestions:

I garnished this dish with fresh parsley and a few pomegranate seeds to add to the festive feel. Total optional but some more garnish ideas include:

  • Crumbled feta cheese
  • Crushed salted pistachios for extra crunch
  • Fresh herbs like parsley
  • Shredded parmesan cheese
vegetarian lentil stuffed squash

How to cut acorn squash

You’ll need:

  • A sharp chefs knife
  • A sturdy cutting board that won’t move around on you. Tip* Place a damp kitchen towel under your cutting board to prevent it moving around.

Lay the squash on its side. Cutting from the stem to the bottom of the squash, cut lengthwise between one of the ridges until you feel the knife has cut through to the hollow middle of the squash.

Rotate the squash and continue slicing through until you’ve sliced through the bottom and other side of the squash, leaving the end with the stem intact.

The stem is very hard to cut through, I recommend grabbing the two sliced ends to pull the entire thing apart. Don’t bother removing the stem, you can bake the squash with the stem right on!

*Extra tip: This may help if your squash is very large, making it harder to work with. Make shallow slices along the length of the squash, around the bottom and across the other side to create a bit of a guide. This may make it easier to get even halves when you go to cut through it.

How to make Vegetarian Stuffed Acorn Squash

  • Preheat the oven to 400F and line a baking tray with parchment paper. 
  • Cut both of the squash in half lengthwise and scoop out the pulp and seeds. Using a fork pierce the skin side of the squash in a few places.
  • Drizzle the cut side of the squash with olive oil and season with a pinch of salt and pepper. Place the squash cut side down on the baking sheet and bake for 45-50 minutes, flipping halfway until the flesh can be easily pierced with a fork.
  • While the squash cooks, prepare the rest of the recipe. Heat a large skillet over medium-low heat drizzle with olive oil. 
  • Once hot, add in the onion, garlic and bell pepper. Saute for 3-5 minutes until soft. Remove from heat and mix in the rice, parsley, lentils, red pepper flakes, thyme, ¾ cup of the parmesan cheese
  • Once the squash are out of the oven stuff generously with the rice mixture. Top with parmesan cheese and return to the oven for an additional 15 minutes until the cheese is melted and nicely browned.
  • Allow to cool for about 10 minutes. Garnish with more fresh parsley, parmesan cheese, pomegranate seeds if desired. Enjoy!

If you’re looking for more vegetarian recipes, check out:

  • Lasagna Roll Ups with White Bean Ricotta and Zucchini
  • Vegetarian Pumpkin Chili
  • Chipotle Black Bean Burger

Be sure to leave a star rating and review if you try it out, enjoy!

vegetarian lentil stuffed squash

Vegetarian Stuffed Acorn Squash

Andrea Toole
This vegetarian stuffed acorn squash is a beautiful and delicious meal perfect for the colder season. Stuffed with herbs, rice, lentils and parmesan cheese, this is the plant based dinner equivalent of a hug!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr 5 mins
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 medium acorn squash
  • Drizzle olive oil
  • Pinch salt & pepper
  • 1 medium yellow onion, small diced
  • 4 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1/2 cup cooked brown rice *See notes
  • 1/2 cup chopped fresh parsley
  • 19 oz can lentils, drained and rinsed
  • Pinch red pepper flakes
  • 1/2 tsp dried thyme
  • 1 cup freshly grated parmesan cheese, divided

Instructions
 

  • Preheat the oven to 400F and line a baking tray with parchment paper.
  • Cut both of the squash in half lengthwise and scoop out the pulp and seeds. Using a fork pierce the skin side of the squash in a few places to allow the steam to release while cooking.
  • Drizzle the cut side of the squash with some olive oil and season with a pinch of salt and pepper. Place the squash cut side down on the baking sheet and bake for 45-50 minutes, flipping halfway until the flesh can be easily pierced with a fork.
  • While the squash cooks, prepare the rest of the recipe. Heat a large skillet over medium-low heat drizzle with olive oil.
  • Once hot, add in the onion, garlic and bell pepper. Saute for 3-5 minutes until soft. Remove from heat and mix in the rice, parsley, lentils, red pepper flakes, thyme, ¾ cup of the parmesan cheese
  • Once the squash are out of the oven stuff generously with the rice mixture. Top with parmesan cheese and return to the oven for an additional 15 minutes until the cheese is melted and nicely browned.
  • Allow to cool for about 10 minutes. Garnish with more fresh parsley, parmesan cheese, pomegranate seeds if desired. Enjoy!

Notes

*If your squash are very large, add more cooked rice to the mixture so you have enough to stuff each squash generously. 
Store refrigerated in a covered container for up to 5 days.
Optional garnishes:
  • Fresh parsley
  • Extra cheese
  • Pomegranate seeds (if you’re feeling festive)
Keyword acorn squash, dinner ideas, holiday meals, plant based meals, squash recipes, stuffed squash, vegetarian stuffed squash
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Andrea | Healthy + Easy Recipes
New! Mini Eggplant Pizzas by @thedietitianfeed A New! Mini Eggplant Pizzas by @thedietitianfeed

A simple & delicious snack idea or addition to a meal! These mini eggplant pizzas are a great way to eat more vegetables, and I love including a few flatbread rounds to make it more substantial for a full meal.

Like & save this post for later & follow me @thedietitianfeed for more delicious, healthy meal ideas!

Makes 2 servings, easily customizable to make more or less servings. Just adjust the amount of eggplant slices you use.

Ingredients: 
* ½ of an eggplant, sliced into ¼ inch thick rounds 
* Pinch salt
* Olive oil 
* 4 mini flatbread rounds
* Marinara sauce or tomato sauce of choice- I just used leftover pasta sauce
* Shredded Mozzarella cheese
* Grated Parmesan cheese
* Pinch of Italian seasoning  or dried basil and oregano
* Fresh basil or parsley if desired

Directions:
1. Preheat the oven to 400F and line a baking sheet with parchment paper. Slice the eggplant and sprinkle with salt on both sides, allow to sit for about 10 minutes while the oven preheats,  this will sweat out some of the water in the eggplant. 
2. Wipe off the excess water from the eggplant with a paper towel and brush with olive oil on both sides. Place on the baking sheet and bake for 15 minutes. 
3. Remove from the oven and place your flatbread rounds on the baking sheet as well. Top each slice of eggplant and flatbread with about 1 tbsp of sauce, then the cheeses and a sprinkle of Italian seasoning. 
4. Bake for 5-7 minutes or until the cheese is melted and browned around the edges. Top with fresh parsley if desired and Enjoy!
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#snackbox #minipizza #snackidea #healthysnacks #kidapprovedsnacks #snacksforkids #healthysnackideas #eggplantrecipes #eggplantrecipe
Episode 2: Dinner in a Pinch Tortellini Soup by @t Episode 2: Dinner in a Pinch
Tortellini Soup by @thedietitianfeed

This recipe comes together super quick, is packed with veggies & is a delicious addition to your dinner rotation. 

Like & save this post for later and follow me @thedietitianfeed for more of Dinners in a Pinch & other delicious, nourishing recipes 💞

Ingredients: 
* 2 tbsp olive oil 
* 1 small yellow onion, diced 
* 3 large cloves garlic, minced
* 1 large carrot, diced
* 1 bulb fennel, diced 
* 1 small zucchini, chopped
* 1 can diced tomatoes (28 oz)
* 5 cups low sodium vegetable broth
* Pinch Red pepper flakes
* ½ tsp dried thyme
* ½ tsp dried basil 
* ¼ tsp salt plus more to taste
* Pinch black pepper
* 12 oz (350 g) Cheese tortellini 
* 3 cups spinach, roughly chopped 
* ¼ cup chopped fresh basil* Optional  
* Juice of ½ a lemon
* Grated parmesan for garnish

Method: 
1. Preheat a large pot over medium-low heat. Once hot, add the olive oil, onion and garlic. Saute for 30 seconds before adding the carrot, fennel and zucchini. 
2. Add a pinch of salt and pepper and saute for about 5 minutes until slightly softened, then add in the can of tomatoes, broth, red pepper flakes, thyme and basil. Bring to a boil and cook for 15-20 minutes until the vegetables are fork tender. 
3. Add in the tortellini and cook for 5 minutes until al dente or according to package directions. Remove from heat and stir in the spinach, basil and lemon juice. 
4. Allow to cool slightly before serving, add parmesan cheese as garnish if desired. Enjoy!
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#healthydinnerideas #healthymeal #healthydinner #healthyrecipes #healthylifestyle #tortellini #tortellinisoup #souprecipe #soupseason #dinnerideas #easydinner #easydinners #easydinnerideas #dietitian #healthymealsprep
New nourishing dessert idea! Half Baked Pear Crisp New nourishing dessert idea! Half Baked Pear Crisp by @thedietitianfeed

This half baked pear crisp is a delicious and healthy dessert idea that also happens to be gluten free so more of you can enjoy it🍐 It uses whole foods & helps you to get in more fruit in a delicious way!

Like & save this post to make later & follow me @thedietitianfeed for more easy & nourishing recipes

Ingredients: 
- 1 pear, cut in half
- 1/2 tbsp maple syrup
- Pinch cinnamon
Crisp Topping: 
- 1/4 cup rolled oats
- 1 ½ tbsp oat flour
- ¼ tsp cinnamon
- Pinch nutmeg
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 2 tbsp chopped almonds 
- Pinch salt

Vanilla ice cream for topping

Directions:
1. Preheat the oven to 375 degrees F. 
2. Slice the pear in half and scoop out the seeds using a spoon.
3. Drizzle the maple syrup over the cut side of both halves of the pear and spread it across the pear before sprinkling with cinnamon. 
4. Place the pear halves cut side up in a small baking dish. You can slice a small piece off the bottoms of each pear to get them to sit flat if you’d like. 
5. Mix together all the ingredients for the crisp topping, then spoon onto each pear halve. 
6. Bake for 35-40 minutes or until the pear is fork tender and the crisp is golden brown. 
7. Serve with a scoop of vanilla ice cream if desired and enjoy!
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#healthydesserts #healthydessert #healthydessertrecipes #pearcrisp #bakedpears #crumblerecipe #healthyfood #healthyrecipeshare #healthyrecipesideas #healthylifestyle #wholefoods #dietitian #nutritionisteats
Dinner in a Pinch Episode 1: Feta Chicken Sheet Pa Dinner in a Pinch Episode 1: Feta Chicken Sheet Pan meal by @thedietitianfeed where I’m sharing easy & delicious dinner ideas so you can make dinner in a pinch 👌🏻💫

Make sure you like & save this post to make later & follow @thedietitianfeed for more episode 2 💫

Veggies and Feta
*  1 pint cherry tomatoes
*  2 red bell peppers, sliced
*  2 cups halved baby potatoes
*  1 tbsp olive oil + more for drizzling and cooking
*  ½ tsp each of dried thyme, dried parsley
*  Pinch of salt & red pepper flakes
*  2 large cloves garlic, minced
*  200 g block of feta cheese (the one packed in brine)
Chicken
*  1 lb boneless, skinless chicken breasts (about 2 large chicken breasts), pounded until about ½ an inch thick
*  2 tsp garlic powder
*  1 tsp each of dried parsley, paprika
*  ½ tsp dried thyme, red pepper flakes
*  ¼ tsp salt
*  Pinch of black pepper
Method:
1.  Preheat the oven to 400F and line a baking sheet with parchment paper.
2. Add the chopped tomatoes, bell peppers and potatoes to a large mixing bowl. Add 1 tbsp of olive oil, thyme, parsley, salt, red pepper flakes and the garlic. Mix well and spread out onto the baking sheet.
3. In the middle of the baking sheet move some of the vegetables out of the way and place the block feta cheese. Drizzle the feta with some olive oil. Bake for 20 mins.
4. While the vegetables and feta bake, prepare the chicken. Mix the spices together and rub on either side of the chicken pieces.
5. Heat a large frying pan over medium heat. Once hot, add a drizzle of olive oil to coat the pan and place both pieces of chicken. Sear for 3-4 mins per side until golden brown. Set aside.
6. Once the vegetables have cooked for 20 mins, add the seared chicken to the same baking sheet and bake again for an additional 20 mins or until the chicken is cooked through (internal temp of 165F). The feta will brown around the edges slightly.
7. Break down the block of feta with a fork, mix with the vegetables if desired and enjoy!
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