Vegan Shepards Pie Stuffed Acorn Squash

This recipe is a hearty vegan version of Shepherds Pie. Instead of meat, it uses lentils and serves the pie in halves of roasted acorn squash. This meal is healthy and comforting, making it perfect for a cozy dinner.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 cup cooked lentils
• 1 cup mixed vegetables such as peas, carrots, and corn
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup mashed potatoes made without oil or dairy
• Fresh parsley, for garnish

Instructions:

Before you start cooking, heat the oven to 375F 190C

Put the cut side of the acorn squash halves down on a baking sheet

Roast for 30 to 35 minutes, or until soft

Set the filling aside while the squash roasts

The onion and garlic should be cooked in a large skillet until they become soft

To the pan, add the smoked paprika, dried thyme, rosemary, cooked lentils, mixed vegetables, tomato paste, salt, and pepper

Cook until everything is hot and well mixed

Carefully turn the squash over once its done and fill each half with the lentil and vegetable mix

Add a lot of mashed potatoes to the top of each stuffed squash half

Put the stuffed squash back in the oven and bake for another 15 to 20 minutes, or until the filling is hot and the mashed potatoes are golden brown

Before serving, sprinkle with fresh parsley

Have fun