Back to Recipes

Lentil and Wild Rice Stuffed Acorn Squash

Name: Lentil and Wild Rice Stuffed Acorn Squash
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4 servings
Cuisine: American-Inspired
Ingredients: 2 medium acorn squashes (about 3 pounds total), halved and seeded; 1 cup dried green or brown lentils, rinsed and drained; 3/4 cup wild rice blend, rinsed; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 medium carrot, finely diced; 1 celery stalk, finely diced; 1 3/4 cups low-sodium vegetable broth, divided; 1 tablespoon olive oil; 1/2 teaspoon dried thyme; 1/2 teaspoon dried sage; 1/4 teaspoon smoked paprika; 1/4 teaspoon ground black pepper; 1/2 teaspoon salt, divided; 1/4 cup chopped fresh parsley (optional, for garnish); Red pepper flakes (optional, for a bit of heat)

By PanPotPlates Editorial TeamPublished Apr 12, 2026 | Updated May 11, 2026

American-Inspired 90 mins glutenfreedairyfreeonepotseasonaleasybudget-friendlymealprepslowcookerfall recipeswinter recipes

Lentil and Wild Rice Stuffed Acorn Squash with measured ingredients, 90-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 20 min

Cook 70 min

Total 90 min

Servings 4

Difficulty easy

Cuisine American-Inspired

Ingredients

Servings 4

2 medium acorn squashes (about 3 pounds total), halved and seeded
1 cup dried green or brown lentils, rinsed and drained
3/4 cup wild rice blend, rinsed
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 medium carrot, finely diced
1 celery stalk, finely diced
1 3/4 cups low-sodium vegetable broth, divided
1 tablespoon olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1/2 teaspoon salt, divided
1/4 cup chopped fresh parsley (optional, for garnish)
Red pepper flakes (optional, for a bit of heat)

Ingredients for Vegan Lentil and Wild Rice Stuffed Acorn Squash

Instructions

Preheat the oven to 400°F (200°C). Place the acorn squash halves cut side down on a parchment-lined baking sheet. Roast for 30-35 minutes, or until tender when pierced with a fork.
While the squash roasts, heat olive oil in a medium skillet over medium heat. Add the onion, carrot, and celery; sauté until softened, about 5-7 minutes.
Add garlic, dried thyme, sage, smoked paprika, 1/4 teaspoon salt, and black pepper to the skillet. Cook for another minute until fragrant.
In a large saucepan or deep skillet, combine rinsed lentils, wild rice, 1 1/2 cups vegetable broth, and the sautéed vegetable mixture. Bring to a boil, then reduce heat to low and simmer, covered, for 35-40 minutes or until lentils and rice are tender and liquid is absorbed. Add the remaining 1/4 cup broth if needed to prevent drying.
Season the mixture with additional salt and pepper to taste.
Scoop a generous amount of the lentil and wild rice filling into each roasted acorn squash half, packing lightly.
Arrange the stuffed squash halves in a baking dish. Cover loosely with foil and bake at 350°F (175°C) for 15 minutes to meld flavors and heat through.
Optional: Garnish with chopped fresh parsley and a pinch of red pepper flakes before serving.
Slow Cooker Variation: After sautéing the vegetables, transfer all ingredients except the squash to a slow cooker. Cook on low for 4-5 hours, or until lentils and rice are tender. Roast the squash separately as directed and stuff just before serving.