mexican

Smoky Lentil and Chipotle Stuffed Acorn Squash with Pepitas

This roasted dish pairs acorn squash, halved and seeded with cooked lentils, chipotle powder and yellow onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly Vegan Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

102 g Carbohydrates

20 g Fat

35 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

320g acorn squash, halved and seeded 179 kcal
220g cooked lentils 255 kcal
70g yellow onion, diced 28 kcal
10g vegetable oil 88 kcal
1 tsp (2g) chipotle powder 6 kcal
20g pumpkin seeds (pepitas), toasted 112 kcal
15g lime juice 5 kcal
0.5 tsp (1g) kosher salt 0 kcal
120g water 0 kcal

Cooking instructions

acorn squash
Heat oven to 425 F. Roast squash cut-side down on a sheet pan until tender, 25-30 minutes.
cooked lentilswater
Meanwhile, simmer lentils in water until just tender, 18-22 minutes; drain well.
cooked lentilsyellow onionvegetable oilchipotle powderkosher salt
In a skillet, warm oil and cook onion until soft. Stir in chipotle powder, salt, and cooked lentils.
acorn squashcooked lentils
Fill roasted squash halves with the lentil mixture and return to oven 5 minutes to heat through.
pumpkin seeds (pepitas)lime juice
Top with toasted pepitas and squeeze lime over the filling before eating.