For my vegetarian days, this casserole is a life saver. It is the perfect multi-functional staple that packs a hearty punch to keep you full.
You can use it as a main dish, side, soup base, or salad. This time I put about a cup on top of two cups of arugula and had it as a salad, there is so much flavor you do not need to add a dressing.
Another great way to use the casserole is as filling for enchiladas instead of using meat, or it makes a wonderful filling for wraps using Collard Green Leaves. Experiment!
Make sure you soak your lentils for at least 4 hours, or even better over night.
1 Small Acorn Squash
1.5 Cups Wild Rice
1 Cup Soaked Lentils
4 Cups Vegetable Broth
1 Small Onion
1 Stalk of Celery
2 Cloves of Garlic
1 Sweet Red Pepper
3 Kale Leaves
1 Tablespoon Oil
1 Tsp Diced Fresh Thyme
(1/2 Cup) Grated Cheese
Salt & Pepper
Step 1– Cut your acorn squash in half and place in a shallow pan with about half a cup of water, and roast at 350 f, for about 25 minutes until soft. Remove from oven and let cool.
Step 2. Pour your rice, soaked lentils and broth into a stock pot and cook at medium heat until soft and the water has evaporated about 30-40 min. (You can use a rice cooker if you would like)
Step 3. In a skillet on medium heat, add your oil along with all of your bite sized vegetables ( Onion, Garlic, Celery, Red Pepper and Kale) and saute until soft.
Step 4. Dice your roasted acorn squash into bite size pieces and mix with your rice and lentil mixture until it starts to break down a bit, then place in your sauteed veggies and spread out into a casserole dish.
Step 5. Add your cheese on top and broil until browned. Remove & Serve.
- Chipotle Spiced Acorn Squash (athomewitharwen.wordpress.com)
- Autumn Harvest Stuffed Acorn Squash (spiritualfoodie.wordpress.com)
- Winter squash and lentil soup (tastesnutritious.com)