These gorgeous hearty roasted acorn squash stuffed with lentils would be the perfect side dish or main star of the plate. Made with only seven ingredients, these roasted acorn squash are deceptively easy and every bit comforting and delicious!

FitLiving Eats by Carly Paige - Recipe Stuffed Acorn Squash 3

There are a few staples that my mom often cooked for dinner growing up, one them being roasted acorn squash. I remember the smell and taste like it was yesterday — buttery and deliciously sweet thanks to brown sugar.

When the temperatures start to drop and Thanksgiving is in sight, I start craving heartier, warm foods. You might notice your cravings start to shift, too, as the seasons change. This is normal, so embrace it!

Hearty, comforting foods can still be light and delicious, so I’m making over this classic dish in a healthier way with a few simple swaps.

The Simple Swaps for the Hearty Roasted Acorn Squash

In this recipe we are swapping:

Butter for coconut oil for a healthy dose of good-for-you fats
Brown sugar for coconut sugar for a low glycemic and slightly less processed alternative

We are also adding lentils for a protein punch, walnuts for omega 3s and arugula for a little green power!

Related Post: What Cooking Oils Should I Be Using?

FitLiving Eats by Carly Paige - Recipe Stuffed Acorn Squash 1

The most difficult part of this recipe is the waiting game. The kitchen will be filled with a sweet, cozy aroma once the acorn squash start roasting! This dish would be a delicious, lighter main, or a shining supporting star on your Thanksgiving menu.

Hearty Roasted Acorn Squash Stuffed with Lentils (gluten free + vegan)

Author: FitLiving Eats by Carly Paige
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 1x
Category: Side
Method: Oven
Cuisine: American
Diet: Gluten Free

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Description

Ingredients

Scale

2 acorn squash
2 tablespoons unrefined coconut oil
2 tablespoons coconut sugar
15-ounce can cooked black lentils, rinsed and drained
¼ cup walnuts
4 cups arugula
2 tablespoons raw honey
1 lemon, zested
Salt and freshly cracked black pepper, to taste

Instructions

Preheat the oven to 425 degrees.
To prepare the acorn squash, cut in half and scrape out the seeds. Place on a parchment lined baking sheet and dollop 1/2 tablespoon coconut oil in each half. Sprinkle with coconut sugar and roast for about 40 minutes, or until fork tender.
Remove from the oven and let cool slightly. To serve, place 1 cup arugula on a plate, then top with the roasted acorn squash. Sprinkle with the black lentils, walnuts, drizzle of honey, lemon zest, salt and pepper. Enjoy!

Notes

If you don’t like the taste of coconut oil, you can substitute avocado oil.
If you don’t have coconut sugar on hand, you can substitute brown sugar.
If you can’t find cooked black lentils, you can buy dry and cook them on the stovetop, or use brown cooked lentils.
To make this recipe vegan, you can use maple syrup instead of honey.