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Main mealVegetarianBalancedVeganLegumes€€

Herb-Stuffed Hokkaido Squash with Lentils, Walnuts and Cranberries

Name: Herb-Stuffed Hokkaido Squash with Lentils, Walnuts and Cranberries
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2
Ingredients: 1 kg Squash, winter, butternut, raw; 1 tbsp Oil, olive, extra virgin; 1 pinch Salt, table, iodized; 100 g Lentils, dry; 250 ml Soup, SWANSON, vegetable broth; 150 g Mushrooms, white button; 1 medium Onions, yellow, raw; 2 clove Garlic, raw; 30 g Cranberries, dried, sweetened; 30 g Nuts, walnuts, English, halves, raw; 1 tsp Spices, thyme, dried; 1 sprig Rosemary, fresh; 1 tbsp Soy sauce made from soy (tamari)

Prepare a nutritious stuffed Hokkaido squash with lentils and walnuts. The perfect gluten-free vegan dinner, full of autumn flavors and fiber.

Prep time20 min

Cook time45 min

Total time65 min

Servings2

Recipe

For the squash

Squash, winter, butternut, raw1 kgOil, olive, extra virgin1 tbspSalt, table, iodized1 pinch

For the filling

Lentils, dry100 gSoup, SWANSON, vegetable broth250 mlMushrooms, white button150 gOnions, yellow, raw1 mediumGarlic, raw2 cloveCranberries, dried, sweetened30 gNuts, walnuts, English, halves, raw30 gSpices, thyme, dried1 tspRosemary, fresh1 sprigSoy sauce made from soy (tamari)1 tbsp

Baking sheet,Saucepan with lid,Pan,Scooping spoon

Per servingTotal

Calories:674.1 kcal1348.2 kcal

Protein:23.4 g46.8 g

Carbohydrates:115.6 g231.2 g

Fiber:14.7 g29.4 g

Water:688.3 ml1376.6 ml

Fat:19.1 g38.1 g

Micronutrients

Sugar:27.9 g55.7 g

Saturated fat:2.4 g4.7 g

Cholesterol:0 mg0 mg

Sodium:902.6 mg1805.2 mg

Potassium:2723.2 mg5446.4 mg

Calcium:357.1 mg714.1 mg

Iron:11.6 mg23.1 mg

Magnesium:270.3 mg540.6 mg

Zinc:3.9 mg7.8 mg

Phosphorus:511.6 mg1023.1 mg

Vitamin C:114.1 mg228.2 mg

Vitamin A:2683.5 µg5366.9 µg

Vitamin D:0.2 µg0.3 µg

Vitamin B12:0.1 µg0.1 µg

Instructions

1Preheat the oven to 200 °C. Cut off the top ("lid") of the squash and use a spoon to scoop out the seeds. Drizzle the inside of the squash with oil, season with salt, and bake it face down on a baking sheet for 20 minutes.
2Meanwhile, cook the lentils in vegetable stock in a saucepan (about 20 minutes) until softened but still holding their shape.
3In a pan with a little oil, sauté the chopped onion and mushrooms until the liquid evaporates. Add the garlic, cranberries, walnuts, thyme and tamari. Sauté for another 2 minutes.
4Stir the cooked lentils into the mushroom mixture. If needed, add a tablespoon or two of water to keep the filling moist.
5Remove the squash from the oven, turn it over, and fill it with the prepared filling. Place the cut-off squash lid on top.
6Bake everything together for an additional 15–20 minutes, until the squash is completely soft (check with a knife). Serve sprinkled with fresh rosemary.

Nutritional benefits

Thanks to the high dietary fiber content from the squash and lentils, this meal promotes healthy digestion and provides a long-lasting feeling of fullness.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.