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Ever see an acorn squash in the grocery store and wonder, "What would I do with that?" Laura knows! Tune in for one fantastic recipe and plenty more tips and tricks for what to do with your acorn squash.

Lentil and Mushroom-Stuffed Acorn Squash


  • 3 acorn squash, cut in half

  • 1 cup green lentils

  • 2 cups water

  • 1/4 cup coconut oil

  • 1 cup shallots, diced

  • 4 cloves garlic, minced

  • 1 tablespoon sage, chopped

  • 1 tablespoon rosemary, chopped

  • 1 tablespoon thyme, chopped

  • 1/4 cup mirin

  • 2 tablespoons tamari

  • 1 tablespoon balsamic vinegar

  • 1 pound cremini mushrooms

  • 1/2 pounds shiitake mushrooms


  1. Pre-heat oven to 400°F

  2. Prep squash, by first scooping out seeds of squash with a spoon, then cut a small slice off bottom of squash so it balances easily. Place on a baking sheet, drizzle with olive oil, and season with salt and pepper.

  3. Roast squash for approx. 45 minutes.

  4. Meanwhile, rinse and drain lentils and place in a pot with water.

  5. Bring to a boil, then reduce heat to a simmer.

  6. Cook and cover for 30 minutes.

  7. Once cooked, strain, set aside, but reserve any remaining cooking liquid

  8. In a large sauté pan, add coconut oil. Once heated, add shallots, garlic and fresh herbs. Season with salt and pepper.

  9. Sauté for 10-15 minutes until soft and golden brown, stirring frequently

  10. Add mirin, tamari, balsamic and lentil water and bring to a boil. Reduce for 2-4 minutes.

  11. Then add chopped mushrooms and cooked lentils, sauté until all mushrooms have softened and cooked, turn off heat and set aside.

  12. At this point, pull out squash and carefully, so you don't burn yourself, begin filling the squash with heaping spoonfuls of the lentil/mushroom filling.

  13. Drizzle all with olive oil and place back in the oven for 5-10 more minutes.

Lentil and Mushroom-Stuffed Acorn Squash




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- A lot of people use the word, "squash", when they really mean quash. You eat squash, you quash your dreams. This recipe is pretty amazing, because you're essentially making a bowl out of the main ingredient, the acorn squash. It's basically the bread bowl of the plant world. Let's go make it. These little dudes are pretty fun guys. No, seriously, they are a fungus. But, they're also really high in selenium, they have immune boosting properties, they're pretty much magic. The thing I love about squash is how hardy they are. Listen to that, that's a thick rind. That's a very thick rind. In fact, you can use acorn squash for all kinds of things. Like, a bookend, a paper weight. Use it as a door stopper. You can even use them to help you get in shape. Oh! - [Voiceover] Acorn squash can be yours today for just three easy payments of $19.95, plus shipping and handling. Act now and get a second acorn squash absolutely free. While supplies last. - See, acorn squash is pretty cool. Now let's get started on the recipe. I'm not really known for my knife skills. However, I do know a trick for cutting squash. Instead of letting it roll around like this when you're trying to cut it, you just prop it up on the stem, and then cut. You get the perfect little, but still clunky cut. So you can see that I really cut it from top to bottom. And I did it this way because that's the best way to make a bowl out of your squash. Okay, so now let's make our bowls. Which means we need to scoop out all the seeds and stuff in here. These seeds are also great for roasting. But for now we're gonna get 'em out. Okay, so the next thing we're gonna do is cut off the ends to make it more stable when it's sitting on the pan. This one's ready to go. Now I'm gonna get these all on a sheet pan. And I don't really need to oil this pan, it'll be fine just roasting as is. I am though, gonna put just a little bit of olive oil, and a little bit of salt and pepper on top. So now I'm gonna get these in the oven, so we can start working on our filling. I'm gonna start off by just heating up my pan with some coconut oil. Add in some shallots. Oh yeah. And also our garlic. We're just going until the onions are soft and translucent. So now I'm going to add in some mirin, which is a Japanese rice vinegar. It's really good, it's hard to get that flavor from anything else, I really love it, it's my new obsession. Some tamari, which is a gluten free soy sauce. And some good old balsamic vinegar. These are just gonna really infuse into the shallots and garlic. This is already smelling really amazing. So while we're here, I'm gonna add in some herbs. Here's some sage, which is my favorite herb, and smells amazing. Little bit of rosemary, and a little bit of thyme. In you go. So I'm just kind of trying to tear up all the herbs, so they're not in huge chunks. So I'm gonna make sure to have this on low. And while that's simmering away, I'm gonna cut up my mushrooms. I'm not using the stem, I'm just gonna set that aside. But just little bite size chunks. You can cut 'em a little bit bigger though, because they are gonna kind of shrink and cook down, once they're in the pan. So again, it doesn't have to be perfect. So now we're done with our shiitakes, and I'm gonna move on to our criminis. You can leave the stems on for these guys. The mushrooms are adding that kind of heartier texture when you bite in, it's toothsome, toothsome bite-ing. Toothsome, so. Okay, we made it. I am now gonna add in these lentils which I've cooked already. It's nice because there's a little bit of extra liquid in here that we could have drained off, but it's just gonna help everything cook really nicely all together in the pan. Let's give this a quick stir. So I'm just gonna add our mushrooms in, a little at a time. And just stir. And you'll see that they start to break down pretty quickly, that's why we're adding them last. Okay, last of these in here. I'm gonna add just a little bit of salt and pepper. And keep on mixing. My squash should also be ready in the oven, let's go get that. Okay, these look great. Now I'm just gonna scoop a bit of this mixture into the squash. We're just filling up each little acorn bowl. Maybe a little over, but you don't want it really falling off the sides, unless maybe you do, and then do that. Looks like we have the perfect amount. Now I'm just gonna put a little bit of olive oil on. So we're just gonna put these back in the oven for another 10 minutes. It's just gonna help all the flavors really soak in, that tamari, mirin, balasamic, so the squash also absorbs some of that flavor, and it all gets nice and delicious and juicy. These look great. Now I am just gonna put them on my platter. This is a really good thing for dinner parties, it's a really hearty vegan main course. Gluten free, dairy free, fills a lot of the criteria here. Okay, I'm gonna bring this to a little pot luck, where I am gonna quash people's hunger, and squash the competition. Bye.