This is a tasty and great healthy side that will please everyone’s palate at your Thanksgiving dinner table. So flavorful and delicious and filled with protein you can serve it up for dinner plus you never will miss the bread! This is one of the most requested recipes from my fall programs.

Stuffed Acorn Squash

2 tablespoons coconut oil
1 medium yellow onion, chopped
6 stalks celery, finely chopped
2 carrots, diced
1 cup mushrooms, chopped
1 teaspoon sage (if using fresh you may want to add more)
1 teaspoon thyme (if using fresh you may want to add more)
2 large acorn squash
1 1/2-2 cups cooked lentils
1/4 – 1/2 cup dried cranberries (find a healthier fruit sweetened version to keep it low-suar)
Salt and pepper to taste

Pre-heat oven to 350 degrees.

Cut acorn squash in half. Fill a roasting pan with 1 inch of water, and place squash flesh-side down. Roast 45 minutes to an hour, or until very soft. Scrape out seeds and discard.

Sauté onion, celery, carrots, mushrooms, sage, and thyme. Add the cooked lentils and heat through. Remove from heat. Stir in salt and pepper, dried cranberries, mixing to combine. Divide the stuffing evenly among the acorn squash halves.

This is the perfect to serve as a meal or a side dish for the holidays.

Feel free to share this with your friends!

If you enjoyed this Stuffed Acorn Squash Recipe, I would greatly appreciate it if you gave it a like and commented below. Yes, you can share away on Facebook & Twitter too!

Cindy Nunnery
Email: cindy@cindynunnery.com
Instagram: @cindynunnery
Helping You Look Your Best, Feel Your Best, For Good.™

P.S. If you want more info on #poweredbynutrition recommended foods to eat that fit with your wellness & weight loss goals, email me at cindy@cindynunnery.com and I’ll share my recommended foods to eat guide with you.