Simple all-start stuffed acorn squash recipe! Prepared Mediterranean-style with an easy rice and lentil pilaf mixture with fresh herbs and pomegranate seeds
- Preheat oven to 400 degrees F.
- Place each squash in microwave and heat on high for 3 minutes (this will make it easier to cut through the tough skin).
- Carefully cut acorn squash in half through the stem. And using a spoon, scoop seeds out. (You can discard seeds, or clean and toast them to use later)
- Sprinkle squash with salt and drizzle flesh with olive oil, then place them flesh-side down on an oiled baking sheet. Roast in 400 degrees F heated-oven for 40 minutes or so until flesh is tender and slightly browned around edges. Remove from oven and set aside briefly to cool just enough to handle.
- Using a spoon, scoop up the squash flesh and place in a large bowl (you will use the shell, so do not discard). Break the squash flesh up with your spoon.
- To make the stuffing, heat up the Wild Garden Rice & Lentil Pilaf according to package, then add to the same bowl as squash. Add the remaining ingredients plus 2 tbsp of extra virgin olive oil. Mix to combine.
- Fill the acorn squash shells with the pilaf and squash mixture. Enjoy warm!
- Category: Sides
- Cuisine: Mediterranean
Keywords: stuffed acorn squash recipe