Ultra simple stuffed squash with lentils, spiced okra & vegan parmesan


Vegan + Gluten Free: This ultra simple, extra healthy, and totally vegan recipe is not only easy to prepare but absolutely delicious.  Topped with okra, and cooked in red wine, this recipe has a robust flavour profile. Think tangy tomato, sweet squash, cumin, and sautéed okra competing for your attention. Only about 40 minutes to prepare, and made with basic pantry items. No excuses, try this at home.

Winter vegetables like squash and pumpkin are easy to prepare and very versatile.


Pretty healthy.

This recipe is not just pretty, it’s pretty healthy. With the high protein content in lentils, it’s perfect for vegans and vegetarians or just about anyone who wants a low fat, high fibre and nutritious meal.

Presentation is a winner with stuffed squash — especially the sweet dumpling variety due to the cute small size.

You can serve this recipe with the vegan parmesan recipe which I’ve also included below. If you aren’t vegan and don’t want to bother with the extra step, you can use normal cheese as well. I love vegan parmesan because it’s a quick to prepare dairy free alternative that keeps in the refrigerator for weeks.

Try it and let me know what you think.

Bon Appetit.


Ultra simple stuffed squash with lentils, spiced okra & vegan parmesan
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Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: 4 half squashes

Ultra simple stuffed squash with lentils, spiced okra & vegan parmesan

This simple and easy winter squash recipe is quick to prepare and combines the sweet and savoury flavours of dumpling squash with red wine and tomato.


    Stuffed squash
  • 2 sweet dumping squash
  • 1 can (15 oz.) brown lentils rinsed and drained
  • 1/2 can (5.5 fl. oz) tomato paste
  • 1/3 red onion finely chopped
  • 1 cup okra sliced about 3mm thick
  • 1/2 tsp cumin ground
  • 1/2 tsp oregano dried or fresh
  • 1/4 tsp tumeric ground
  • 1/4 tsp salt
  • 1 tbsp olive oil + have a little extra oil for greasing the baking sheet
  • handful fresh parsley or fresh cilantro
    Vegan parmesan
  • 1/2 cup raw cashews
  • 1/2 cup raw almonds, blanched
  • 1/3 cup nutritional yeast
  • 1 tsp salt
  • 1/3 tsp garlic powder


    Stuffed squash:
  • Preheat the oven to 375°F with a rack in the middle position.

  • Slice the squashes in half from stem to root and scoop out the seeds and fibres.

  • Place the squash halves cut-side-down on a lightly greased baking dish or cast iron pan. Roast for 30 - 40 minutes or until soft and tender when poked with a fork. Be sure to check occasionally.

  • While squash is roasting prepare filling: In a large non-stick frying pan, heat 1 tablespoon of olive oil over medium high heat. Add cumin and turmeric, toast until fragrant, roughly 1.5 minutes.

  • Add onion, sauté until tender about 2 minutes.

  • Add okra and sauté for another 5 minutes, set aside.

  • In the same frying pan over medium heat, add lentils, tomato paste, red wine, oregano, salt and cook for about 15-20 minutes, stirring frequently until all liquid is absorbed then remove from heat.

  • Remove roasted squash from the oven and flip onto a plate with the cut-side-up. Divided in 4 equal portions for each half of squash, ladle in lentils and top with spiced okras.

  • Top with fresh parsley or cilantro.

    Vegan parmesan (optional):
  • Add all ingredients (cashews, almonds, nutritional yeast, garlic powder and salt) in a blender or food processor and pulse until smooth. Sprinkle onto squash halves as desired.


Vegan parmesan is optional and can be replaced by ordinary parmesan for non-vegans.



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