Yields4 ServingsPrep Time35 minsCook Time50 minsTotal Time1 hr 25 mins
2 acorn squash or 1 medium sugar pumpkin
½ medium onion, chopped small
2 cloves garlic, minced
1 teaspoon olive oil or canola oil
1 cup dry brown rice and lentil mix (½ cup each)
2 cups vegetable broth, chicken broth or water
1 teaspoon black pepper
1 bay leaf
½ teaspoon dried thyme or sage
1 cup chopped greens (spinach, kale, and/or swiss chard)
½ cup low fat cheese like parmesan or mozzarella
1
Wash hands well with soapy and warm water. Wash produce thoroughly.
2
Preheat oven to 350°F. Cut squash in half and remove the seeds and pulp.
3
Place squash face down on a baking sheet. Bake squash for 30-45 minutes, until fork tender.
4
While your squash is baking. In a medium saucepan, fry onion and garlic in oil until soft, about 5 minutes.
5
Pour in brown rice and lentils, stir constantly. Toast rice and lentils with onion and garlic for 1-2 minutes until nutty and fragrant.
6
Pour in vegetable broth, pepper, bay leaf, and thyme or sage. Stir mixture and bring to a boil.
7
Once mixture begins to boil, cover pot with a lid and reduce heat to a simmer. Set timer for 45 minutes and cook covered until all moisture is absorbed.
8
When rice mixture is cooked, transfer into a large bowl. Add greens to hot rice mixture and toss with a fork. The hot rice mixture will begin to cook the greens. Set aside.
9
When fork tender, remove squash from oven and pack rice mixture into squash halves. Sprinkle cheese on top.
10
Serve immediately or place back in the oven for 5-10 minutes to melt cheese.
Ingredients
2 acorn squash or 1 medium sugar pumpkin
½ medium onion, chopped small
2 cloves garlic, minced
1 teaspoon olive oil or canola oil
1 cup dry brown rice and lentil mix (½ cup each)
2 cups vegetable broth, chicken broth or water
1 teaspoon black pepper
1 bay leaf
½ teaspoon dried thyme or sage
1 cup chopped greens (spinach, kale, and/or swiss chard)
½ cup low fat cheese like parmesan or mozzarella
Directions
1
Wash hands well with soapy and warm water. Wash produce thoroughly.
2
Preheat oven to 350°F. Cut squash in half and remove the seeds and pulp.
3
Place squash face down on a baking sheet. Bake squash for 30-45 minutes, until fork tender.
4
While your squash is baking. In a medium saucepan, fry onion and garlic in oil until soft, about 5 minutes.
5
Pour in brown rice and lentils, stir constantly. Toast rice and lentils with onion and garlic for 1-2 minutes until nutty and fragrant.
6
Pour in vegetable broth, pepper, bay leaf, and thyme or sage. Stir mixture and bring to a boil.
7
Once mixture begins to boil, cover pot with a lid and reduce heat to a simmer. Set timer for 45 minutes and cook covered until all moisture is absorbed.
8
When rice mixture is cooked, transfer into a large bowl. Add greens to hot rice mixture and toss with a fork. The hot rice mixture will begin to cook the greens. Set aside.
9
When fork tender, remove squash from oven and pack rice mixture into squash halves. Sprinkle cheese on top.
10
Serve immediately or place back in the oven for 5-10 minutes to melt cheese.
