When busy weeknights demand convenience and nutrition, having freezer-ready meals is a game-changer. This Freezer-Friendly Lentil Quinoa Stuffed Squash offers a nourishing plant-based option that’s packed with protein, fiber, and satisfying flavor—perfect for vegetarians, batch cookers, and anyone looking to simplify dinner without sacrificing quality.
Why You’ll Love This Recipe
Roasted acorn squash serves as the perfect vessel for a hearty filling made from lentils, quinoa, aromatic herbs, and a touch of sweetness from cranberries. It’s naturally gluten-free, easy to freeze, and reheats beautifully for a quick, balanced meal any day of the week.
Whether you’re following a vegetarian diet or simply looking to add more plant protein to your routine, this recipe is both practical and delicious. Each serving delivers about 21 grams of protein, thanks to the powerful pairing of quinoa and lentils—making it a complete protein source without any meat.
Ingredients You’ll Need
- Acorn squash
- Cooked quinoa
- Cooked green lentils
- Onion, garlic, dried herbs
- Fresh parsley, dried cranberries
- Optional: chopped walnuts for added crunch
How to Make It
- Roast the squash halves until tender.
- Sauté onions and garlic, then mix with quinoa, lentils, and flavorings.
- Stuff the roasted squash and bake briefly to meld flavors.
- Cool, wrap, and freeze for up to three months.
Meal Prep Tips
- Freeze each portion individually for convenience.
- Label with the prep date and reheating instructions.
- Reheat at 375°F for 20 minutes, or microwave until heated through.
