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Image of an aerial view of stuffed squash with lentil salad

By Chef Geneviève @oglemang
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 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

7 steps

  1. Step 1

    Preheat oven to 200°C (400°F).

  2. Step 2

    Cut the squashes in half and scoop out the seeds.

  3. Step 3

    Place the squash halves cut side down on a baking sheet and bake for 25 to 30 minutes, or until tender.

  4. Step 4

    In a large bowl, whisk together olive oil, cider vinegar, cumin, and maple syrup.

  5. Step 5

    Add the chopped kale, drained lentils, crumbled feta, and pumpkin seeds to the dressing mixture. Toss until everything is well combined.

  6. Step 6

    Once the squash is tender, remove from the oven. Turn them over and fill each squash with the lentil salad mixture.

  7. Step 7

    Serve immediately and enjoy!