Stuffed Acorn Squash

Dinner should be a place where tasty memories are made. We can help you start making your memories with this amazing stuffed acorn squash!

Pumpkins and all different sizes of squashes, falling leaves, and changing seasons mean our bodies are craving more hearty and filling dishes. Food in itself has a different personality that communicates with us on many different levels. It provides pleasure, nostalgia, and memories. This is the time of year where memories are made through familiar tastes and dishes that bring family together and fill our tummies during fall and thanksgiving. This dish is perfect if you have any vegetarians or vegans attending gathered dinners. This recipe is gluten free and vegan.

This dish is filling and will keep you full the entire day. We use brown rice and lentils to fill these delightful mini squashes. Top it with a fragrant pesto, and you have yourself a heart filled meal that will leave you wanting more. You can make a big batch of these little squashes and pop them in an airtight container. They will last 2–3 days in the fridge, so they’re a perfect leftover food.

Acorn squash is absolutely delicious. It has a delicious buttery soft consistency when roasted. This beautiful squash is transformed into a brand new dish when we add its filling. Unlike most squashes, you do not have to remove the skin. There are four different types of squashes that are popular during the fall season: butternut squash, spaghetti squash, sweet dumpling squash, and acorn squash. All of these squashes have incredible health properties. From boosting eyesight and helping to build and repair bones, to eliminating parasites in the body and boosting immunity. {9kucur9p}

Another great option for butternut squash is to make the sweeter version by slicing it in half, drizzling a touch of maple syrup, cardamom, and cinnamon. When it’s finished cooking, you have yourself a delicious and sweet treat that not only healthy but guilt free.


Stuffed Acorn Squash

Prep Time
Total Time



  • 1 acorn squash
  • 1 tablespoon olive oil
  • 1 teaspoon Himalayan salt 

Rice and lentils

  • 1 package brown rice
  • 1 can soaked lentils
  • 1 teaspoon cumin
  • 2 teaspoons coriander
  • 1 teaspoon Himalayan salt
  • 2 tablespoons lime juice
  • 1/4 cup fresh pesto


  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Cut the squash in half and scoop out the center.
  4. Drizzle with olive oil and Himalayan salt.
  5. Cook for 40 minutes. 
  6. Cook rice and lentils. Add cumin, coriander, salt and lime juice to the cooked grains
  7. Once the acorn squash is done cooking, stuff with rice and lentil mixture. Top with pesto and serve.

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