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Stuffed Squash with Curried Lentils

My Stuffed Squash with Curried Lentils makes a show stopping Thanksgiving centerpiece that everyone will love!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Entree
Servings: 4 -6 servings
Author: Sarah De la Cruz


  • 2-3 small acorn squashes (small delicata squashes would be great too!)
  • 1 onion diced
  • 2 cloves of garlic
  • 2 teaspoons olive oil
  • 1 cup dry black lentils (green, french, or brown lentils will also work, not red lentils)
  • 1 can diced tomatoes
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 2-3 teaspoons of curry powder
  • 2 1/2 cups of water


  • Preheat oven to 400°.
  • Slice squashes in half along the equator. You might also want to slice the top and bottom off so that they squashes will sit flat.
  • Scoop out the seeds and membranes from the inside of squash.
  • Drizzle a tiny bit of oil on the squashes and place them face down on a parchment lined baking sheet.
  • Roast squash halves for 20-30 minutes, until they are able to be easily pierced with a fork.
  • Heat oil in a medium pot over medium heat.
  • Add onions and begin to brown.
  • Add garlic and brown.
  • Add salt, sugar, and curry powder. Stir well.
  • Add tomatoes, lentils, and water.
  • Bring to a boil, then reduce to a simmer.
  • Simmer until lentils are al dente, about 20 minutes.
  • Remove squash from the oven.
  • Fill each squash half with a scoop of the lentil mixture. Enjoy!