Lentil Stuffed Summer Squash




  • 3 medium-sized squash
  • 1 cup dry lentils (cook in 3 cups water, covered, over medium heat for about 30 minutes or until tender – makes about 2.5-3 cups cooked lentils)
  • olive oil
  • 1 red pepper, diced
  • 1/2 cup baby bella mushrooms, diced
  • 2 medium carrot sticks, diced
  • 1/2 – 1 cup frozen corn
  • Grated parmesan cheese (I used about 1/4 cup)
  • salt and pepper (optional)


  1. Get your lentils on the stove and cooking before you start chopping your vegetables.
  2. Slice your squash lengthwise. Scoop out insides of the bulb-shaped end so you have a nice hollow spot to add your veggies. Reserve the scooped squash in a bowl – set to the side.
  3. Pre-heat your oven to 375 degrees F. Place the squash cut side up on a lined baking sheet. Lightly coat the inside of the squash with olive oil or cooking spray.
  4. Heat 2 tsp of olive oil in a large pan over medium heat. Add diced peppers, mushrooms, reserved squash, carrots, and a dash of salt. Cook until soft (about 7-10 minutes).
  5. Add frozen corn and stir the vegetable mixture to combine. Turn off heat
  6. When the lentils are cooked, drain the remaining water and add them to the vegetable mixture. Stir to combine.
  7. Scoop about 1/4 – 1/2 cup of the vegetable mixture into each of the squash. Sprinkle with parmesan cheese and pepper.
  8. Bake for 20-25 minutes.

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