Lentil and Spinach Stuffed Acorn Squash

Ingredients:

• 2 acorn squash, halved and seeds removed

• 1 tablespoon olive oil

• 1 cup dried green lentils, rinsed

• 2 cups low-sodium vegetable broth

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1 cup chopped mushrooms

• 2 cups fresh spinach, roughly chopped

• 1/2 cup walnuts, chopped (optional for added protein and omega-3s)

• 1 teaspoon dried thyme

• 1/2 teaspoon dried sage

• Salt and black pepper to taste

• Fresh parsley, chopped for garnish

Instructions:

1. Prep the Squash:

   • Preheat your oven to 400°F (200°C).

   • Brush the cut sides of the acorn squash with olive oil and season with a little salt and black pepper.

   • Place the squash cut-side down on a baking sheet lined with parchment paper.

   • Roast in the oven for about 25-30 minutes, or until the flesh is tender and easily pierced with a fork.

2. Cook the Lentils:

   • In a medium saucepan, bring the vegetable broth to a boil.

   • Add the rinsed lentils, reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are tender but not mushy.

   • Drain any excess liquid and set aside.

3. Prepare the Filling:

   • In a large skillet, heat a tablespoon of olive oil over medium heat.

   • Add the onion and garlic, sautéing until the onion is translucent.

   • Stir in the mushrooms and cook until they begin to release their juices.

   • Add the chopped spinach, thyme, and sage, cooking until the spinach is wilted.

   • Mix in the cooked lentils and walnuts (if using), and cook for an additional 2-3 minutes to blend the flavors. Season with salt and black pepper to taste.

4. Stuff the Squash:

   • Once the acorn squash is roasted and slightly cooled, flip them over so they’re cut-side up.

   • Evenly distribute the lentil and spinach mixture into the hollowed centers of the acorn squash.

5. Bake Stuffed Squash:

   • Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until everything is heated through.

6. Serve:

   • Garnish with fresh parsley before serving to add a fresh, herbal note.

Nutritional Benefits:

• Lentils provide both high protein and fiber, which are essential for stable blood sugar levels and smooth digestion. They also contain magnesium, which is beneficial for nervous system health.

• Spinach is rich in vitamins and minerals that support the nervous system, including magnesium and folate.

• Mushrooms offer a range of B vitamins which are crucial for brain health and regulating mood.

• Walnuts are a good source of omega-3 fatty acids, which are important for maintaining brain health and overall nervous system function.