HOMECOOKPICKS RECIPES

Lentil & Mushroom Stuffed Acorn Squash

VeganVegetarianDairy-freeGluten-free
Diet labels & ingredient swaps

Labels describe the listed ingredients; check packaged ingredients, optional extras and cross-contact for your needs. Gluten-free is not an allergen-safety guarantee. Vegetarian cheese should use vegetarian rennet.

HCP browsing criteria, per original-size serving: high-protein ≥25 g protein and ≥20% of calories from protein; low-carb ≤15 g total carbs; keto-friendly ≤10 g total carbs with ingredient review; low-fat ≤3 g fat and ≤30% of calories from fat. These use estimated nutrition for the version described on the recipe, excluding specified extras. Mediterranean-inspired describes ingredients, not a prescribed diet. Unreviewed recipes are left unlabelled; no badge does not mean a recipe is unsuitable.

Tender squash halves filled with lentils, mushrooms and walnuts make a substantial vegetarian centerpiece.

Prep: 20 min Cook: 50 min Approx. total: 1 hr 10 min Serves 4 Easy

Timing is approximate; see instructions for prepared-ingredient assumptions.

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Lentil & Mushroom Stuffed Acorn Squash — finished-dish illustration

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LET’S GET COOKING

Lentil & Mushroom Stuffed Acorn Squash

4 servings
servings

Original recipe: 4 servings.

Only ingredient amounts adjust. Instructions, cooking times, package sizes and other preparation notes stay as originally written. Simple gram equivalents adjust with servings. Nutrition is per original-size serving.

Ingredients

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Instructions

  1. Roast the squash

    Heat oven to 400°F (200°C). Carefully halve squash through the stem end and scoop out seeds. Rub the cut surfaces with 1 tablespoon oil. Place cut-side down in a roasting dish and roast 35–45 minutes until the flesh is tender.

    Tip: A stable board and sharp knife are essential; ask the store to halve very hard squash if needed.

  2. Cook the filling

    Meanwhile, heat the remaining oil in a skillet over medium heat. Cook onion for 5 minutes. Add mushrooms and cook 8–10 minutes until their liquid evaporates. Add garlic and thyme for 30 seconds.

    Tip: Browning the mushrooms adds depth without meat.

  3. Finish filling

    Stir in lentils, walnuts and salt. Heat through, adding a splash of water if needed.

    Tip: Use cooked lentils; cooking from dry adds time.

  4. Fill and bake

    Turn squash halves cut-side up carefully. Divide filling among them and return to oven for 10 minutes until hot throughout. Serve one half per person.

    Tip: If components were made ahead and refrigerated, reheat the filled squash to 165°F throughout; allow extra time.

A LITTLE EXTRA HELP

Recipe tips & helpful notes

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NUTRITION & YOUR NEXT MEAL

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Choose a recipe version below. Estimates are per recipe serving; optional ingredients, brands and preparation can change the result.

Original recipe

Estimated nutrition per serving · 1/4 of the defined batch

Calories
444 kcal
Protein
19.5 g
Carbs
67.6 g
Fat
14.4 g
Fiber
18.1 g

One serving is one of four halves plus one quarter of the filling. Squash nutrition uses 1200 g edible flesh, excluding seeds and rind; actual yield varies. Walnuts are included. Choose plain gluten-free lentils and spices when needed.

Calculated using USDA FoodData Central reference foods. Not laboratory analysis or kitchen-tested nutrition. About the reference data.

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Tender squash halves filled with lentils, mushrooms and walnuts make a substantial vegetarian centerpiece.

Make ahead & Thanksgiving timing

Roast squash and cook filling up to a day ahead, cool promptly and refrigerate separately. Assemble and reheat covered to 165°F before serving. Add extra time for a cold dish.

Tools for this recipe

Stable cutting board, sharp knife, roasting dish and skillet. See useful equipment and alternatives you may already own.

Portions & nutrition notes

One serving is one of four halves plus one quarter of the filling. Squash nutrition uses 1200 g edible flesh, excluding seeds and rind; actual yield varies. Walnuts are included. Choose plain gluten-free lentils and spices when needed.

Nutrition is calculated from USDA FoodData Central reference foods. Brands, portion size and cooking yields vary. This is a researched recipe, not a claim of kitchen testing. Finished-dish image is an AI-generated illustration.

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