Meatless Monday: Lentil & Quinoa Stuffed Acorn Squash

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

This hearty meal is full of satisfying flavors and substance to warm you up on a chilly night.  Quinoa and lentils pack lots of fiber and protein; one serving of lentils has 15 grams of fiber (that’s half of your estimated daily needs) and 13 grams of protein (just under what 2 oz. of meat provides).

Turmeric, garlic, pepper, onion and squash all add cancer fighting and immune supportive properties while the coconut oil is a healthy fat perfect for cooking at higher temperatures.  To top it off, this dish is gluten-free!

5 votes, average: 3.00 out of 55 votes, average: 3.00 out of 55 votes, average: 3.00 out of 55 votes, average: 3.00 out of 55 votes, average: 3.00 out of 5 (5 votes, average: 3.00 out of 5)
Login to rate this recipe - Not a member? Join Today


  • 1 cup (170 g) quinoa, dry
  • 8 cups water
  • 3/4 cups (150 g)  dry green lentils
  • 2 acorn squash
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp cumin
  • 4 cloves garlic
  • 1/2 onion
  • 1 red pepper
  • 2 tbsp coconut oil
  • 1/8 tsp turmeric



  1. Preheat oven to 425 degrees F (200 C) .
  2. Wash squash and cut in half and remove seeds
  3. Add 1/2 inch of water to a baking dish and place squash, flesh side down to bake for 30 minutes.
  4. Cook quinoa in a rice cooker or stovetop by combining 1 cup dry quinoa with 2 cups water and a pinch of sea salt.
  5. Cook lentils in pot on stovetop.  Boil 4 cups water then reduce heat to a simmer, add lentils. Cover but leave a slit in lid and simmer for 35 minutes until tender checking around 25-30 minutes to prevent overcooking.
  6. While quinoa and lentils are cooking, wash red pepper, chop.  Chop garlic and onion.
  7.  Sauté garlic, onion, & red pepper in 1 Tbsp. coconut oil until golden brown and soft, about 8-10 minutes.  Once ready place veggies into a large bowl.
  8.  Mix quinoa and lentils into the bowl with garlic, onion, and red pepper.  Add salt, pepper, cumin, turmeric.
  9. Melt 1 Tbsp. coconut oil on stove and pour into mixture saving a little bit to drizzle on top of stuffed squash halves.
  10. Remove squash from oven and flip over.
  11.  Stuff center of squash with quinoa and lentil veggie mixture.
  12. Drizzle remaining coconut oil over top of squash.  Return to oven and bake for additional 15-20 minutes until warm and flesh of squash is soft.



  • Acorn Squash: delicata squash, pumpkin
  • Red Pepper: green, yellow or orange pepper, mushroom, eggplant
  • Nutrition per serving:
  • Calories430
  • Fat10g
  • Saturated Fat6g
  • Cholesterol0mg
  • Sodium15mg
  • Carbohydrates74g
  • Fiber12g
  • Sugars3g
  • Protein 16g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , , , , , ,

Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

More posts from