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Wild Rice and Lentil Squash Boats

All the flavours of fall in one dish. These squash boats are healthy comfort food at its finest, but easy to make, and so filling. Naturally gluten-free and vegan.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Author Ashley

Ingredients

  • 1 cup organic wild rice
  • 1/2 cup organic green lentils
  • 3 1/4 cups vegetable broth
  • 1 tbsp olive oil
  • 2 leeks thinly sliced white parts only
  • 1 large clove garlic
  • 1 cup carrots shredded
  • 1 1/2 tsp poultry seasoning
  • 1/4 cup nutritional yeast optional
  • 1/2 cup finely chopped swiss chard or kale optional
  • 1/2 tsp sea salt
  • 2 acorn squash cut in half and seeded
  • 1/2 cup chopped pecans

Instant Pot Measurements

  • 1 cup wild rice
  • 1/2 cup green lentils
  • 3 cups vegetable broth

Instructions

  1. Preheat oven to 400 degrees.

  2. Wash the squash and cut it in half. Remove and discard the seeds.

  3. Place a piece of parchment paper on a baking sheet, and place each half of squash flat side down. Bake for 35-40 minutes. You can test doneness by inserting a knife through the skin. If it’s soft, it’s done.

  4. While the squash is cooking, cook the rice mixture. 

Stove-top Instructions

  1. Place a large pot on medium-low heat. Add the olive oil, and once it’s heated, add the leeks. Cook until they are lightly browned and soft, about 5 minutes. Add the rice, lentils, garlic (you can add it whole, it’ll soften as it cooks), poultry seasoning, carrots, and vegetable broth to the pot. 

  2. Cover the pot, and bring the rice and lentil mixture to a boil. Turn down to low, and cook for 45 minutes. Once the mixture is done cooking, remove from heat, and add the nutritional yeast and swiss chard. Give it a good stir and let sit for 5 minutes.

  3. Spoon the rice mixture into each of the four squash halves, and top them with the chopped pecans.

  4. Place in the oven at 350 degrees for 10 minutes.

Instant Pot Instructions

  1. Turn the instant pot to Saute, on the low setting. Add the olive oil, and once it’s heated, add the leeks. Cook the leeks for 7-8 minutes until softened. Cancel the saute setting.  

  2. Add the wild rice, lentils garlic, carrots, and poultry seasoning to the pot. Place the lid on the IP, and place the IP on Pressure Cook, on the high setting. Set the timer for 22 minutes. 

  3. Once the rice is done cooking, you can release the steam, or let the IP depressurize on its own (about 15 minutes). 

  4. Remove the lid, add in the nutritional yeast and swiss chard, and stir until combined. Spoon the rice mixture into each of the four squash halves., and top them with the chopped pecans.

  5. Place in the oven at 350 degrees for 10 minutes.

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