Get those healthy recipes out…. It’s Mamavation’s first Healthy Food Friday Linky!

Because Fall always makes me think of squash, here’s a healthy, simple and inexpensive choice for dinner. It’s also a great vegetarian or “Meatless Monday” option to try:

Lentil and Tomato Stuffed Delicata Squash

Rating: 51

Cook Time: 55 minutes

Yield: 4 servings

Serving Size: 1 cup

Lentil and Tomato Stuffed Delicata Squash

This recipe calls for a Delicata squash which is a 1 - 2 lb. oblong shaped squash with cream colored skin and long green stripes. It has a golden, fine-textured flesh with a mild flavor. You can store these beauties for 7-8 months in a cool, dry place and they are available year around in most areas.  If you can't find a Delicata use any squash you have readily available. Good substitutions would be Sugar Loaf Squash, Sweet Dumpling or Acorn Squash. Just adjust portions accordingly.


  • 1 Delicata squash
  • 1 onion, chopped fine
  • 2 celery stalks, chopped fine
  • 1 small bell pepper, chopped fine
  • 2 cloves of garlic, minced
  • 1 Tbsp. oregano
  • 2 tsp. Spike Seasoning (or a low-sodium season salt of your choice)
  • 2 bay leaves
  • 1/2 c. lentils
  • 2 c. favorite tomato base (either plain diced tomatos, marinara sauce, etc.)
  • 2 c. chicken stock
  • 2 large handfuls of fresh baby spinach
  • Parmesan Cheese
  • Low-fat Mozzarella
  • olive oil for the pan
  • salt & pepper to taste


  1. Preheat the oven to 375 degrees.
  2. Cut your squash in half length-wise and set it cut side up in a baking dish with an inch of water. Cover with aluminum foil and bake for 25 to 35 minutes, depending on the size of your squash. To test, use a fork to prick the flesh. It should be soft, but not mushy in order to contain the filling.

  3. While the squash bakes chop your onions, celery and green pepper. Add those to a pan with a drizzle of olive oil. Over medium-low heat, sweat the vegetables down till they are translucent. Then add the garlic just to warm through.

  4. To the pan add the seasoning, lentils, tomato base and stock. Use a tomato base of your choice. A can of sliced or crushed tomatoes will work well as will a bit of your favorite (low sugar) marinara sauce.

  5. Simmer for 25 minutes until the lentils are tender. Then toss in the baby spinach leaves to wilt. Season with salt and pepper to taste.

  6. Once the squash is finished baking and is cool enough to handle, scrape out a little of the inside.
  7. Try not to break the skin so it will still hold your filling.  Mash the excess flesh in a separate bowl. Set aside.
  8. Place the shells in a greased baking dish. Add a little grated Parmesan cheese, then a  layer of the lentil mixture and a bit of the mashed squash. Repeat as necessary to fill the squash cavity. Add a little grated Mozzarella and Parmesan to the top.

  9. Put the stuffed squash back into the oven for 15 - 20 minutes until the cheese is melted and a little bubbly. If you want a bit more color on the top put it under the broiler for a minute or two, but keep an eye on it.
  10. Enjoy!

Now it’s you turn! Please link up your healthy recipes below:

Also be sure to declare you disclosure with: **I’m participating in Healthy Food Friday with Mamavation – a community dedicated to obesity prevention & weight loss for women ** at the bottom of your post.

Submitted by Andrea (@notimeMom) from Adventures in All Things Food. Farmer’s wife, SAHM and foodie at heart.

Leah Segedie is the Founder of Mamavation and Bookieboo, a blogger network. After losing over 100 lbs, she started a career mentoring women in health and since then has assisted in over 3,500 lbs lost via the Mamavation community. Leah and her work has been mentioned in Ladies Home Journal, Reader's Digest, Fitness, Women's Day, CNN, ABC, CBS, the O'Reilly Factor, AOL, Entrepreneur, and Yahoo to name a few. She works from home in her fuzzy slippers.

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