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    Home » Recipes » Vegetarian Recipes

    Mediterranean Lentil Stuffed Delicata Squash

    Published: Nov 2, 2014 · Modified: Oct 11, 2022 by Samantha Ferraro · This post may contain affiliate links · 19 Comments

    Jump to Recipe

    Stuffed delicata squash is filled bold Mediterranean flavors cumin seasoned lentils and topped with cool yogurt, sallt feta and spicy zhoug (optional, but why not?). Sweet pomegranate seeds are also added for a pop of color and sweetness against the other warm flavors.

    Stuffed delicata squash is flavored with bold Mediterranean flavors of cumin lentils, creamy yogurt feta sauce and sweet pomegranate seeds.

    Stuffed Delicata Squash

    It's no surprise that my absolute favorite squash is delicata squash! It is so tender and buttery and the skin becomes soft and palatable. I usually cut it into rings and roast it, but I thought stuffing it instead would be the perfect vessel.

    Black lentils are cooked with deep spices of cumin and sumac and topped with a spicy zhoug and creamy yogurt feta sauce. Squeeze a bit of fresh lemon juice to brighten those deep spices for a lovely contrast.

    Stuffed delicata squash is flavored with bold Mediterranean flavors of cumin lentils, creamy yogurt feta sauce and sweet pomegranate seeds.

    Delicata Squash Cooking Tips

    • Don't peel the delicata squash, the peel is so tender and softens after roasting.
    • Scoop out the seeds before roasting the delicata squash.
    • Evenly rub oil all over the squash so it cooks evenly.
    • To check if the squash is done, stick a knife through it and if it can easily go through, it's ready.

    More Squash Recipes to Enjoy

    • Stuffed Acorn Squash with Rice
    • Roasted Kabocha Squash with Pomegranate Molasses
    • Roasted Delicata Squash with Sage and Amaretti Cookies
    Stuffed delicata squash is flavored with bold Mediterranean flavors of cumin lentils, creamy yogurt feta sauce and sweet pomegranate seeds.

    Mediterranean Lentil Stuffed Delicata Squash #SundaySupper

    Samantha Ferraro

    LittleFerraroKitchen.com

    5 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Main, Side Dish
    Cuisine American, Mediterranean, Middle Eastern
    Servings 4 servings
    Calories 332 kcal

    Equipment

    Food Processor

    Ingredients
     
     

    • 3 tablespoons Olive oil seperated
    • 1 delicata squash cut in half vertically and seeds removed
    • ½ onion diced
    • 1 garlic clove minced
    • ½ teaspoon cumin
    • ½ teaspoon coriander
    • ¼ teaspoon sumac
    • ⅛ teaspoon cayenne
    • Salt and pepper to taste
    • 1 cup dried black lentils
    • 3 cups vegetable stock low sodium, preferred
    • ¼ cup full fat Greek yogurt
    • ¼ cup crumbled feta
    • Pomegranate seeds for garnish
    • Lemon wedges for garnish

    Instructions
     

    • Pre-heat oven to 400 degrees Fahrenheit and lightly drizzle 1 tablespoon of olive oil over squash. Roast delicata squash for 20 minutes or until tender and lightly caramelized.
    • While squash is cooking, prepare the lentils. In a large skillet, saute chopped onion in 2 tablespoons of olive oil until translucent, about 6-7 minutes. Add garlic and spices (cumin, coriander, sumac and cayenne) and saute for 1 minute until garlic softens and spices are mixed with the oil.
    • Rinse black lentils and remove any bad ones. Add lentils to skillet with 3 cups of stock. Bring to a boil then down to a simmer. Place a lid on the skillet and cook for about 30-40 minutes or until lentils are tender. Season with salt and pepper.
    • Whisk the yogurt and feta together until creamy. You can do this in a food processor or blender or in a bowl. Set aside.
    • To serve, Spoon lentils into the cavity of the squash and top with spicy zhoug and drizzle of yogurt-feta sauce. Top with pomegranate seeds, drizzle of olive oil and lemon wedges.

    Notes

    Zhoug recipe can be found HERE
    You will have lentils leftover, which are perfect for a side dish or just roast more delicata squash

    Nutrition

    Calories: 332kcalCarbohydrates: 39gProtein: 16gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 9mgSodium: 825mgPotassium: 449mgFiber: 12gSugar: 5gVitamin A: 1996IUVitamin C: 17mgCalcium: 129mgIron: 5mg
    Keyword lentil stuffed squash, stuffed delicata squash
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Reader Interactions

    Comments

    1. Tara says

      November 02, 2014 at 7:14 am

      5 stars
      I just tried this squash for the first time a couple of weeks ago and fell in love with it. They make a perfect vessel for stuffing. Your recipe looks amazing!! Love it!!

      Reply
    2. Chris Baccus says

      November 02, 2014 at 7:26 am

      5 stars
      I'm always looking for new ways to use lentils as I make vegetarian/vegan 5 times a week. This looks like such a great addition to my meal planning this fall and winter. Thanks!

      Reply
      • Samantha says

        November 02, 2014 at 8:04 am

        Thanks Chris..Lentils are awesome!

        Reply
    3. Amanda says

      November 02, 2014 at 8:36 am

      5 stars
      WOW - this looks amazing and uber healthy. I love the color and flavor combinations.

      Reply
      • Samantha says

        November 03, 2014 at 7:06 am

        Thank you Amanda!

        Reply
    4. Bobbi's Kozy Kitchen says

      November 02, 2014 at 11:24 am

      5 stars
      What a gorgeous dish!!

      Reply
      • Samantha says

        November 03, 2014 at 7:06 am

        Thanks Bobbi 🙂

        Reply
    5. Liz says

      November 02, 2014 at 11:57 am

      5 stars
      Your filling sounds spectacular! And I'd be happy to eat his as my main dish...so lovely!!!

      Reply
      • Samantha says

        November 03, 2014 at 7:05 am

        Thank you so much Liz!

        Reply
    6. Shaina says

      November 02, 2014 at 4:38 pm

      5 stars
      There is a delicata squash in my kitchen that I stare at every day trying to decide what I want to make with it. Thanks for making my decision for me!

      Reply
      • Samantha says

        November 03, 2014 at 7:05 am

        Yay thanks Shaina! I have another recipe for delicata that we're obsessed it...I'll send it to you! Its my favorite squash!

        Reply
    7. Erin | The Law Student's Wife says

      November 03, 2014 at 3:17 pm

      5 stars
      I am always quick to reach for butternut squash, but delicata needs a turn. Love all of the different flavors that you used.

      Reply
    8. Julie @ Texan New Yorker says

      November 03, 2014 at 6:50 pm

      5 stars
      I love the pairing of lentils and squash! I've got to try the black lentils, I seem to be in a rut with the green and the red...

      Reply
    9. Annie+@+ciaochowbambina says

      November 04, 2014 at 5:58 am

      5 stars
      Wow! These are beautiful and look delicious!

      Reply
      • Samantha says

        November 09, 2014 at 8:38 am

        Thank you Annie!

        Reply
    10. K / Pure & Complex says

      November 04, 2014 at 1:25 pm

      5 stars
      This looks absolutely delectable and amazing. I needed a new squash recipe and this is absolutely perfect.

      Reply
      • Samantha says

        November 09, 2014 at 8:38 am

        Thank you so much!!

        Reply
    11. Cindys Recipes and Writings says

      November 05, 2014 at 3:08 am

      5 stars
      I'm always looking for great squash ideas. Love it, Samantha!

      Reply
    12. Sarah says

      November 06, 2014 at 3:45 am

      5 stars
      I adore Delicata! This is a great way to eat it

      Reply

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