Stuffed Baked Squash

Stuffed Baked Squash

Cut two acorn squash into halves: remove seeds.   Rub flesh with butter and season with salt.  Place halves in a baking dish cut side down.  Fill dish with 1/4 inch water.  Bake at 350 about 1 hour or until tender.

Filling:

1 cup dry lentils

2 3/4 cup nonfat chicken broth, divided use

1/4 cup finely chopped celery

1/4 cup chopped carrots

1/2 cup finely chopped mushrooms

2 shallots, finely chopped

1 garlic clove, pressed or minced

2 tablespoons chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon sage, crushed

1/4 teaspoon thyme, crushed

1 tablespoon extra virgin olive oil

4 sprigs of fresh thyme, for garnish, optional

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Directions:

Bake squash until tender at 350 for about 1 hour.  

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While the squash are baking make the stuffing.  Cook the lentils in 2 1/2 cups of the broth. First bring to a boil and then reduce the heat, cover and simmer until done, about 50 minutes.  Drain any excess liquid.

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Cook the celery, carrots, mushrooms, shallots, garlic and parsley in the remaining 1/4 cup of broth, covered, over medium heat, until the vegetables are tender about 20 minutes. 

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Combine the cooked vegetable mixture with lentils.  Add the seasonings and olive oil and mix thoroughly.  Stuff each seasoned squash half with 3/4 cup of the stuffing.  Return stuffed squash halves to oven to reheat up to 15 minutes.