Some call it dressing and some call it stuffing. I call it delicious Carby McCarberson. If you’re looking for something to stuff rather than a turkey this year, squash is a great alternative!


1 c dry lentils – cooked according to package directions
2 Tbsp Earth Balance butter (or extra virgin olive oil)
2 carrots – diced ¼”
4 celery ribs – diced ¼”
8 mushrooms – diced ¼”
1 yellow onion – diced ¼”
4 cloves garlic – minced
2 Tbsp quinoa flour (or any flour)
1/2 c white wine
1 sprig rosemary – leaves removed, minced
5 sage leaves – minced
10 sprigs thyme – leaves removed, minced
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/4 tsp cumin
3.25 tsp coarse ground sea salt
1.5 c low sodium vegetable broth
1/4 c apple cider vinegar
5 slices gluten free bread – cut into rough cubes
2 acorn squash – halved, seeds removed


For the stuffing:
In a large skillet, heat butter (or oil) and sauté carrots, celery, mushrooms, onion, and garlic until tender. Add flour and continue to cook for about 1-2 minutes. Add white wine and allow to absorb/reduce. Add rosemary, sage, thyme, onion powder, garlic powder, pepper, cumin, sea salt, and vegetable broth. Allow to cook for 5 more minutes. Add lentils, apple cider vinegar, and bread. Mix well and remove from heat.

For the squash:
Preheat oven to 425. Place acorn squash halves in a large baking dish with centers facing upright. Drizzle with extra virgin olive oil and sprinkle with coarse ground sea salt. Fill each center hole of squash with stuffing and place any extra stuffing into the pan surrounding the squash. Cover with tinfoil and bake for 35 minutes. After 35 minutes remove tinfoil and bake for an additional 15 minutes allowing the top to become crispy.


-If the acorn squash are on steroids and super huge, you may need to bake them for a little bit longer. To know if they are done, the orange outer rim of the squash should be easily pierceable with a fork.