Lentil And Mushroom Stuffed Acorn Squash
Ever seen an acorn squash in the grocery store and wondered, 'What would I do with that?' Laura knows! Tune in for one fantastic recipe and plenty more tips and tricks for what to do with your acorn squash.
- 3 acorn squash, cut in half
- 1 cup green lentils
- 2 cups water
- ¼ cup coconut oil
- 1 cup shallots, diced
- 4 cloves garlic, minced
- 1 tbsp sage, chopped
- 1 tbsp rosemary, chopped
- 1 tbsp thyme, chopped
- ¼ cup mirin
- 2 tbsp tamari
- 1 tbsp balsamic vinegar
- 1 lb. (450g) Cremini mushrooms
- ½ lb. (225g) Shiitake mushrooms
Pre-heat oven to 400 degrees F (205 degrees C).
Prep squash by first scooping out seeds of squash with a spoon, then cut a small slice off the bottom of squash so it balances easily. Place on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast squash for approx. 45 minutes. Meanwhile, rinse and drain lentils and place in a pot with water.
Bring to a boil, then reduce heat to a simmer. Cook and cover for 30 minutes.
Once cooked, strain and set aside, but reserve any remaining cooking liquid.
In a large sauté pan, add coconut oil. Once heated, add shallots, garlic, and fresh herbs. Season with salt and pepper. Sauté for 10-15 minutes until soft and golden brown, stirring frequently.
Add mirin, tamari, balsamic and lentil water and bring to a boil - reduce for 2-4 minutes.
Then add chopped mushrooms and cooked lentils, sauté until all mushrooms have softened and cooked, turn off heat and set aside. At this point, pull out squash and carefully, so you don’t burn yourself, begin filling the squash with heaping spoonfuls of the lentil/mushroom filling.
Drizzle all with olive oil and place back in the oven for 5-10 more minutes.