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Stuffed Acorn Squash with Black Beans, Lentils and Brown Rice

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course, Side Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 6 acorn squash
  • 2 tbsp olive oil
  • 1 1/2 cups canned black beans, drained
  • 1 cup pre-cooked lentils, like Melissa's
  • 1 1/2 cup pre-cooked or frozen brown rice
  • 1 cup white or cremini mushrooms, washed and sliced
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 small red bell pepper, diced
  • 1/4 cup cilantro, chopped
  • 2 tbsp chipotle in adobo
  • 1/2 tsp cumin, ground
  • 1/2 tsp ancho chili powder
  • 1/2 lime, juiced
  • 1/2 cup vegan cheese of choice (optional)
  • salt and pepper to taste
  • 1 avocado, sliced for topping (optional)

Instructions
 

To Roast the Acorn Squash

  • Preheat oven to 400 degrees Fahrenheit.  Acorn squash can be difficult to cut.  Be sure to have a sharp knife. I chose to place the whole acorn squash on a bake sheet and to roast it for 10 minutes, or until squash skin softened enough to easily cut the tops off.  I then scooped out the seeds, brushed 1 tablespoon of olive oil over the tops and interior of the squash with a pastry brush like this, and seasoned with a little bit of salt and pepper.  I then placed it back into the oven to roast for 20 more minutes, or until the inside was fork tender.
    Alternatively, you can slice off the stem end and base end of the squash. Stand it up on one of those cut ends and chop it in half, from top to bottom. This provides a solid base that won't slip and slide around on your cutting board.  You will have 12 halves from the 6 squash, and therefore you will have 12 servings instead of 6. Note that the squash will be cut differently from the photo I have posted.  Once having cut the acorn squash, brush with olive oil and season lightly with salt and pepper.  Roast for 30-40 minutes, or until the inside is fork tender.

To Make the Bean, Lentil, and Brown Rice Filling

  • While the squash is roasting, in a large bowl, combine the beans, lentils, and brown rice.
  • In a sauté pan, heat up the remaining tablespoon of olive oil, and add the mushrooms, onions, garlic, and red bell pepper, and sauté for 15 minutes, until the vegetables are tender and there is no more liquid.  Remove from the heat and add the mushroom mixture to the bean mixture.
  • Season the bean stuffing mixture with cilantro, chipotle in adobo, cumin, ancho chili powder, lime, salt and pepper.  As an option, you can add cheese or vegan cheese. 
  • Remove the squash from the oven and adjust the temperature to 350.  Fill the acorn squash with the bean mixture and place back in the oven until the filling is warm throughout, about 15-20 minutes. Top with sliced avocado, salsa or additional cheese. 
Keyword Vegan