January 06, 2023

With this nutrient-packed recipe, dinner is served! 

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Lentil and Kale Stuffed Acorn Squash


  • 2 Acorn or Carnival Squash
  • 1 cup green lentils
  • ½ onion, diced
  • 4 garlic cloves, minced
  • 2 kale leaves, chopped
  • 11/2 tbsp balsamic vinegar
  • 1 tsp cumin
  • Salt and pepper, to taste
  • ½ cup dried cranberries
  • ¼ cup walnuts (or nut of choice)
  • Dairy-free feta to sprinkle on top


  1. Preheat oven to 400°F.
  2. Cut acorn squash in half and remove seeds.
  3. Season with salt and pepper.
  4. Roast cut side down for about 45 minutes or until soft enough to pierce with a knife.
  5. While the acorn squash is roasting, cook lentils.
  6. Sauté onion and garlic gloves until onion is translucent.
  7. Add cook lentils, chopped kale, cumin, balsamic vinegar, salt and pepper. Stir until combined.
  8. Stuff acorn squash with lentil mixture and top with dried cranberries, feta cheese and nuts.

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