Lentil Minestrone Stuffed Acorn Squash

The nights are getting colder and Fall has officially arrived (even in San Diego).  Squash season is here ~ butternut, spaghetti and acorn to name a few.  This year I decided to focus on recipes featuring acorn squash.  I created a wonderful bisque and two stuffed recipes using acorn squash as the base. This dish combines the richness of a minestrone soup with the light, creaminess of the squash.  Both the presentation and flavor of this meal is 5 star.

Click here for this delicious recipe procedure!
Lentil Minestrone Stuffed Acorn Squash
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2 acorn squash
2 cups lentils
2 Tbs. olive oil
2/3 cup onions, chopped
2/3 cup celery, chopped
2/3 cup carrots, chopped
1 cup fresh tomatoes, chopped
2 Tbs. fresh oregano, chopped
2 teaspoons parsley, chopped
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
Sea salt and pepper to taste
8 Tbs. heavy cream

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