Vegetarian Stuffed Delicata Squash With Lentils
This Vegetarian Stuffed Delicata Squash recipe is quick and easy to make! It's a nourishing fall dinner and a wonderful holiday side dish!
Ingredients
- 2 delicata squash
- ¼ cup olive oil + 1 tablespoon to drizzle on delicata squash
- 1 teaspoon curry powder
- 1 cup cooked farro, (or sub quinoa, brown rice, or wild rice)
- 1 cup cooked green lentils, (I like to use the precooked lentils from Trader Joe's)
- ½ cup feta cheese
- 2 green onions , diced(or sub ½ cup diced leeks)
- ½ cup raisins
- ½ lemon, juiced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Slice the top off of each delicata squash and then cut them in half. Use a spoon to scoop out all of the squash seeds on the inside of the squash.
- Place the delicata squash face up on a baking sheet and drizzle with 1 tablespoon of olive oil. Season each with a little salt, pepper, and ½ teaspoon of curry powder.
- Flip the squash halves over and roast in the oven for 20-25 minutes or until a fork can easily pierce through the skin.
- While the delicata squash are roasting, prepare the stuffing mixture by combining the cooked farro, cooked lentils, feta, green onion, raisins, lemon juice, and ¼ cup olive oil in a large mixing bowl. Add salt and pepper to taste.
- When the delicata squash are finished roasting, carefully flip them over. Scoop the stuffing mixture into the centers of each delicata squash and serve.
Notes
Make it Vegan: Omit the feta cheese or use vegan feta cheese.
Make it Gluten-Free: Replace the farro with wild rice, brown rice, or quinoa.
Serving Suggestions: Serve with quesadillas, a kale salad, or some warm rustic bread. This recipe would be great as a hearty side dish or as a main dish for a vegetarian guest at Thanksgiving!
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