Ready in around 1 hour and 10 minutes, the Giada Lentil-Stuffed Squash uses fresh ingredients like green lentils, acorn squash, baby spinach, cherry tomatoes, and crumbled feta cheese. This hearty recipe makes a great dinner side dish for 4 people.

Recipe Ingredients

• 2 tablespoons of olive oil
• 1 shallot, chopped
• 1 garlic clove, chopped
• 1½ teaspoons of kosher salt, divided
• 1 cup of green lentils, rinsed
• 2 fresh oregano sprigs
• ½ cup of chopped cherry tomatoes
• 2½ cups of packed, chopped baby spinach
• ¼ cup of packed, chopped basil leaves
• ½ cup of crumbled feta or goat cheese, divided
• 2 medium acorn or delicata squash, halved lengthwise and seeded
• 1 cup of water for baking dish

How To Make Giada Lentil-stuffed Squash

1. Preheat Your Oven: First, preheat your oven to 400°F (200°C) to roast the squash.
2. Cook the Aromatics: Heat a saucepan over medium heat, and add the olive oil, chopped shallot, garlic, and ½ teaspoon of kosher salt. Cook, stirring frequently, for around 3 minutes until the shallot becomes soft and releases its aroma.
3. Prepare the Lentils: Stir the rinsed lentils into the saucepan to coat them in the fragrant oil and aromatics. Add the fresh oregano sprigs and 1½ cups of water, bringing it all to a gentle simmer. Lower the heat to low, cover the pan, and let the lentils cook for about 20 minutes until they’re just tender.
4. Mix in the Vegetables and Cheese: Discard the oregano sprigs, then stir in the chopped cherry tomatoes, baby spinach, basil, and another ½ teaspoon of kosher salt into the lentil mixture. Cook until the spinach wilts completely and the tomatoes are just warmed through. Fold in ¼ cups of the crumbled cheese gently to bring it all together.
5. Stuff the Squash: In a baking dish, place the halved and seeded squash, cut side up. Sprinkle the remaining ½ teaspoon of kosher salt evenly over the squash. Divide the lentil filling evenly among the squash halves, filling each one generously. Sprinkle the tops with the remaining ¼ cup of crumbled cheese.
6. Bake to Tenderness: Pour 1 cup of water into the baking dish, around the base of the squash, and loosely cover the dish with aluminum foil. Bake the stuffed squash in the preheated oven for about 30 minutes until a knife easily pierces through the flesh. Serve warm and enjoy!

Recipe Tips

• Add some roasted nuts: For an extra crunch and earthy flavor, sprinkle roasted pine nuts or chopped walnuts on top of the stuffed squash just before serving. This adds a delightful texture contrast to the tender filling.
• Use quinoa instead of lentils: If you prefer a lighter option or want to switch up the base, try cooked quinoa in place of the lentils. It absorbs flavors well and cooks relatively quickly, too.
• Go vegan with cashew cheese: If you’re avoiding dairy, substitute the crumbled feta with a vegan-friendly cashew cheese or almond-based cheese. This keeps the recipe creamy and flavorful without the cheese.
• Mix in some dried cranberries: Add a handful of dried cranberries to the filling for a pop of sweetness that pairs beautifully with the savory squash and feta cheese. It also gives a festive twist to the dish.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Spiced Kabocha Squash Risotto
• Giada Curry-roasted Butternut Squash
• Giada Slow-cooker Beef and Kabocha Squash Stew