- Recipes
Stuffed Squash with Lentil Salad
Stuffed Squash with Lentil Salad
By Chef Geneviève @oglemang
Published on October 08, 2024
This stuffed squash recipe is a healthy and delicious vegetarian option, filled with a savoury lentil and kale salad, topped with crumbled feta and crunchy pumpkin seeds. Perfect as a main dish or a side for any fall gathering!Time and servings
45 minsTotal time
4Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 2 acorn squashes
- 30 mL (2 tbsp) olive oil
- 30 mL (2 tbsp) cider vinegar
- 7.5 mL (1 ½ tsp) ground cumin
- 5 mL (1 tsp) maple syrup
- 1 L (4 cups) kale, chopped
- 540 mL (1 can) lentils, rinsed and drained
- 125 mL (½ cup) feta cheese, crumbled
- 80 mL (⅓ cup) pumpkin seeds
Directions
Step 1
Preheat oven to 200°C (400°F).Step 2
Cut the squashes in half and scoop out the seeds.Step 3
Place the squash halves cut side down on a baking sheet and bake for 25 to 30 minutes, or until tender.Step 4
In a large bowl, whisk together olive oil, cider vinegar, cumin, and maple syrup.Step 5
Add the chopped kale, drained lentils, crumbled feta, and pumpkin seeds to the dressing mixture. Toss until everything is well combined.Step 6
Once the squash is tender, remove from the oven. Turn them over and fill each squash with the lentil salad mixture.Step 7
Serve immediately and enjoy!