Lentils and Apples with Acorn Squash Recipe

Bring the lentil mixture to a boil, then cover the saucepan and turn the heat down to a simmer. Let it cook for about 1 hour, stirring a few times throughout.

After the first 20 minutes of simmering, toss the diced apple into the saucepan. Continue cooking until the lentils are soft and the liquid has thickened. If the mixture seems too liquidy near the end, remove the cover and let it simmer uncovered until it reaches the consistency of a thick sauce.

Place the 4 acorn squash halves in a roasting dish. If needed, cut a small slice off the bottom of each half so they sit securely without rocking.

Add about an inch of water to the pan, then cover it tightly with foil and place it in the preheated oven. Steam the squash until it's tender, which should take about 30 to 45 minutes, depending on the size of your squash.

Arrange the cooked squash halves on a serving platter. Season each half to taste with salt and pepper.

Spoon the thick lentil mixture generously into each squash half. Garnish with a sprig of fresh parsley before serving.