Savory Coconut Lentil and Spinach Stuffed Acorn Squash
When it comes to comfort food, nothing quite warms the soul like a hearty dish featuring seasonal ingredients. One such delight is the Savory Coconut Lentil and Spinach Stuffed Acorn Squash. This recipe combines the nutty sweetness of roasted acorn squash with a flavorful, protein-rich coconut lentil filling spiced to perfection. It’s not just a meal; it’s a celebration of flavors and textures that will impress your family and friends alike.
This recipe is not only vegan and gluten-free but also a fantastic way to incorporate more plant-based meals into your diet without skimping on taste. Let’s dive into preparing this scrumptious dish!
Ingredients You’ll Need
To create this delicious Savory Coconut Lentil and Spinach Stuffed Acorn Squash, gather the following ingredients:
For the Acorn Squash:
- 2 medium acorn squashes
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Filling:
- 1 cup green or brown lentils, rinsed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon red pepper flakes (optional)
- Fresh cilantro, chopped (for garnish)
Step-by-Step Instructions
Preparing the Acorn Squash
- Preheat the Oven: Start by preheating your oven to 400°F (200°C).
- Cut the Squash: Carefully slice each acorn squash in half from stem to base. Scoop out the seeds and stringy bits using a spoon.
- Season the Squash: Brush the cut sides of the squash with olive oil and sprinkle with salt and pepper.
- Roast the Squash: Place the squash halves cut-side down on a baking sheet and roast for about 30-35 minutes, or until tender.
Making the Filling
- Cook the Lentils: While the squash is roasting, take a medium saucepan and combine the lentils, coconut milk, and vegetable broth. Bring it to a boil, then reduce to a simmer. Cook for about 20-25 minutes, or until the lentils are tender and the liquid is mostly absorbed.
- Sauté the Vegetables: In a separate pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onions are translucent (about 5 minutes).
- Combine Ingredients: Add the chopped spinach, curry powder, cumin, turmeric, and red pepper flakes to the onion and garlic mixture. Stir until the spinach is wilted and everything is well combined.
- Mix Lentils with Vegetables: Once the lentils are cooked, stir them into the vegetable mixture. Adjust seasoning with salt and pepper as needed.
Stuffing the Squash
- Fill the Squash: Once the acorn squash is roasted, flip them cut-side up and carefully stuff each half with the coconut lentil and spinach mixture.
- Final Roast: Return the stuffed acorn squash to the oven and bake for an additional 10-15 minutes to allow the flavors to meld.
- Garnish: Remove from the oven and sprinkle with freshly chopped cilantro before serving.
Tips for Perfect Stuffed Acorn Squash
- Make It Your Own: Feel free to add other vegetables like bell peppers or carrots for additional flavor and nutrition.
- Cook Ahead: You can prepare the lentil filling a day ahead. Just store it in the fridge and stuff the squash when ready to bake.
- Storage: Leftovers can be kept in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
Conclusion
Savory Coconut Lentil and Spinach Stuffed Acorn Squash is a dish that beautifully exemplifies the harmony of flavors in seasonal cooking. It’s nutritious, visually appealing, and packed with protein, making it a perfect addition to your main dish repertoire. Whether you’re vegetarian, vegan, or simply looking to add more wholesome meals to your dining table, this recipe won’t disappoint. Enjoy this delightful dish for dinner or impress your guests at your next gathering!