Stuffed Acorn Squash

This recipe is incredibly versatile.  This is kind of a get-rid-of-all-of-the-vegetables-in-the-fridge recipe, so all ingredients are interchangeable.  Even potatoes can be added if so desired!  It’s simple, easy, and delicious.  That’s all you need.  Let me know what you think!


  • 1 acorn squash, cut in half and deseeded
  • ¼ purple onion, roughly chopped
  • 3-5 cloves garlic, minced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 2 parsnips, chopped
  • 1 cup farro, cooked (or any other whole grain of your choice)
  • 1 cup green lentils, cooked
  • ½ tsp. spice blend (I used thyme, rosemary, sage, and sea salt)
  • Vegetable broth to sauté vegetables
  • ½ cup raisins


  1. Preheat oven to 400°F
  2. Bake acorn squash halves face-down on parchment paper-lined baking sheet for 30 minutes until fork-tender
  3. In a pan, sauté onion, garlic, carrots, celery, and parsnips in vegetable broth in medium heat until vegetables are soft
  4. Add spices, farro, and lentils and mix until warmed through
  5. Add raisins and take off heat
  6. Once squash is cooked, take out of oven and stuff with vegetables
  7. Toast squash seeds for 5-10 minutes in oven until golden and toasty
  8. Top stuffed squash with toasted seeds
  9. Enjoy!

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