This is so much fun! You can serve acorn squash, or brown rice, or lentils, but if you combine the three you’ll have a much nicer presentation. And it will interest you to know that this flavorful plant-based meal provides a combination of energy boosting carbohydrates and muscle strengthening proteins — if you’re into that sort of thing.
- 2 acorn squash, short stemmed
- 1 teaspoon coconut oil, divided
- 1 medium onion, diced
- 2 celery stalks, diced
- 1/4 cup Italian parsley, stems removed and chopped
- 1/2 cup cooked cooked brown rice
- 1/2 cup cooked lentils
- 1/2 teaspoon Himalayan salt, or to taste
- 1/4 teaspoon ground white pepper, or to taste
- 1/4 teaspoon hemp seeds, hulled, to garnish
- 1/4 teaspoon dulse sea vegetable flakes, to garnish
- Place the acorn squash on a cutting board, so that the stem points to the side; not upward. Use a sharp chef’s knife to cut through the squash. Do the same with the other acorn squash, in order to create 4 halves. Use a spoon to scoop out the seeds and stringy substance from each half. If you don’t want to waste the seeds, save them to later make baked seeds.
- Coat the cut edges of the acorn squash with 1/2 teaspoon coconut oil. Place cut side down on a parchment paper lined baking sheet. Cover with a loose sheet of aluminum foil to prevent the squash from browning in spots. Bake in a preheated 375º F oven for 35 minutes, or until an inserted fork proves that the squash is soft.
- While the squash is baking, add the remaining coconut oil in large sauté pan. Add the diced onion and celery. Sauté on medium-high heat for two minutes or until the onions are soft and transparent. Add the garlic and sauté an additional minute or until aromatic. Add the parsley and sauté a minute or two more, or until the parsley is heated. Remove from heat.
- Mix in the rice and lentils. Add the salt and pepper, and mix some more. Taste, and adjust the seasoning if needed.
- Place a few tablespoons of filling into each halved squash and garnish with the hemp seeds and dulse flakes. Serve immediately while the squash and filling are still hot.
- If you like garlic, add to the sauté two or more cloves, minced.
- For added flavor, sprinkle the baked acorn squash with a desired amount of nutritional yeast before filling.
- If you prefer, replace the hemp seeds and dulse flakes with black and white sesame seeds.
- For extra flavor, add a few drops of sesame seed oil over each baked and filled squash, just before serving.
Makes 4 servings