Lentil And Mushroom Stuffed Acorn Squash
Laura Miller shares a recipe that is sure to impress! Packed full of both flavor and nutrition, this lentil and mushroom stuffed acorn squash is bound to be a new family favorite!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodmatters.com.
Cooking tools:
- Oven
- Baking sheet
- Spoon
- Pot
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Fine-mesh sieve
- Kitchen towel
- Serving platter
Ingredients
- 3 acorn squash, cut in half
- 1 cup green lentils
- 2 cups water
- ¼ cup coconut oil
- 1 cup shallots, diced
- 4 cloves garlic, minced
- 1 tbsp sage, chopped
- 1 tbsp rosemary, chopped
- 1 tbsp thyme, chopped
- ¼ cup mirin
- 2 tbsp tamari
- 1 tbsp balsamic vinegar
- 1 lb. (450g) Cremini mushrooms
- ½ lb. (225g) Shiitake mushrooms
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