Lentil & Mushroom Stuffed Acorn Squash

Acorn squash, lentils, and portobello mushrooms can all be cooked at the same time.

Baked Acorn Squash

2 Whole Acorn Squash

Preheat oven to 400 degrees Fahrenheit. Use sharp knife to halve acorn squash. Use a spoon to scrap out seeds and strings (seeds can be saved and baked later, if desired). Place acorn squash open side down on a baking sheet. Place in oven for 30 minutes.

Here is an idea of what to do with the seeds.

Lentils

1 1/2 C. Lentils, rinsed
3 C. Vegetable Stock or Water
1 Tomato, chopped

Rinse and sort lentils and add to a pot with vegetable stock or water. Bring to a boil for one minute and reduce heat to low. Cook, covered for 25-30 minutes, or until lentils are tender. Remove lid and gently fold in chopped tomato.

Mushroom Stuffing

1/2 Lg. Onion, chopped
3 Cloves Garlic, minced
1 1/2 C. Portobello Mushrooms, chopped (or one large cap)
2 tsp. Cumin
1 tsp. Poultry Seasoning
Sea Salt
Fresh Ground Pepper
Optional: Vegan Worcestershire Sauce

Sauté onions and garlic in a small amount of vegetable stock. Add chopped mushrooms, cumin, poultry seasoning, and Worcestershire sauce and cook down until mushrooms have sweat out and are meaty and tender. Season with salt and pepper to taste.

Fold portobello mushroom, onion and garlic mixture into cooked lentils. Spoon mixture into halved acorn squash and serve. Serves 4.