- Preparation time
- 30 mins
- Cooking time
- 90 mins
- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Meals
- Posted by
- Posted on
- April 15, 2019
- 3 large
- acorn squash
- 1/2 cup
- onion, diced
- 1/2 cup
- celery, diced
- 1 cup
- carrot, diced
- 1 cup
- cooked brown rice
- 1/2 cup
- lentils sprouted
- 1/4 cup
- Raisins, presoaked
- 3 tsp
- fresh parsley
- 1/2 tsp
- thyme
- 1 large
- Clove garlic, crushed
[wpurp-searchable-recipe]Stuffed Squash, squash, onion, celery, carrot, lentils, raisins, parsley, sage, thyme, garlic; – [/wpurp-searchable-recipe]
- Slice squash lengthwise and remove seeds.
- Presoak, raisins (or chopped prunes) (soak overnight in cold water, or pour boiling water over them and leave for a couple of hours until plump) and add.
- Combine remaining ingredients and fill squash halves.
- Cover and bake at 300-325° F (149-163° C) for 1-1/2 hours or until squash is tender.
- Delicious with carrot sauce.
- Variation: For a delicious mild flavor, try using 6-8 whole garlic cloves. Crushing the fresh garlic releases its strong aromatic oils, whereas using it uncut imparts a mild taste.
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