Stuffed Acorn Squash with Mushroom Lentil Stuffing (GLUTEN AND DAIRY FREE)




Stuffed Acorn Squash

2 Tbsp. coconut oil

1 medium yellow onion, chopped

6 stalks celery, finely chopped

2 carrots, diced

1 cup mushrooms, chopped

1 tsp. sage (more if using fresh)

1 tsp. thyme (more if using fresh)

2 large acorn squash

 2 cups cooked lentils (this can be made without the lentils but then I double mushrooms)

1/4-1/2 cup apple sweetened (or low sugar) dried cranberries

Salt and pepper to taste

If using the squash, pre-heat oven to 350 degrees.  Cut acorn squash in half.  Fill a roasting pan with 1 inch of water, and place squash flesh-side down.  Roast 45 minutes to an hour, or until very soft.  Scrape out seeds and discard. To make the stuffing, Sauté onion, celery, carrots, mushrooms, sage, and thyme.  Add the cooked lentils and heat through.  Remove from heat.  Stir in salt and pepper, dried cranberries, mixing to combine.  Divide the stuffing evenly among the acorn squash halves or serve family style in a bowl.

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A great healthy Thanksgiving side that will please everyone at your table. This is so flavorful and delicious, you never will miss the bread! Great stuffed in the acorn squash, served family style in a bowl, or top a sweet potato with it.