SERVES 2 • PREP TIME: 5 MINUTES • COOK TIME: 40 MINUTES
LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
5-INGREDIENT, ONE-POT
This stuffed acorn squash fills up your home with the smell of warm, sweet cinnamon, and is accompanied by a toasted mixture of flavorful lentils, sweet and fruity raisins, and buttery pecan pieces. This meal tastes like dessert, but is well-balanced with lean protein from the lentils, complex carbohydrates from the squash, and heart-healthy fats from the pecans to keep you satisfied and properly nourished.
1 large acorn squash
2¼ teaspoons ground cinnamon, divided
1 cup low-sodium canned, cooked lentils, drained and rinsed
¼ cup pecan pieces
¼ cup raisins
1
.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2
.
Cut the acorn squash in half and scoop out the seeds. Sprinkle ⅛ teaspoon of cinnamon on the inside of each squash and place them flesh-side down on the baking sheet. Cook for 30 minutes until fork-tender and lightly golden brown.
3
.
In a medium mixing bowl, mix the lentils, pecans, raisins, and the remaining 2 teaspoons of cinnamon. Scoop evenly into the inside of each squash and bake for an additional 5 to 10 minutes, until the pecans and the top of the lentil mixture are
lightly golden. Once ready, place half an acorn squash on each plate and serve. This can also be stored in an airtight container in the refrigerator for up to 3 days.
MAKE IT EASIER TIP:
Reduce cooking time by cutting the acorn squash in half, placing it on a microwave-safe dish and microwaving it covered on high for about 10 to 12 minutes until fork-tender. Add the squash to the oven and continue with step 3 for a crispy finish.
Per serving:
Calories: 412, Total fat: 11g, Saturated fat: 1g, Cholesterol: 0mg, Sodium: 18mg, Potassium: 1385mg, Magnesium: 134mg, Carbohydrates: 61g, Sugars: 27g, Fiber: 17g, Protein: 13g, Added sugar: 0g, Vitamin K: 3mcg