2 carnival squash (find them here on Melissa's) you could also use acorn if you can't find these
3 tbsp olive oil, divided
½ red onion, diced
2 carrots, diced
½ large green pepper, diced
2 cloves garlic, minced
3 thyme sprigs
2 sage leaves, minced
¼ dry white wine
¼-1/3 cup bread crumbs
½ cup grated parmesan cheese plus more for topping
2 cups brown lentils, cooked
Optional: roasted squash seeds (use from the insides of the carnival squash and roast with this recipe)
Preheat oven to 400F. Slice each squash in half horizontally - you may need to slice off a bit of the bottoms to ensure they sit flat in the pan. Drizzle with 1 tbsp olive oil and bake for 25 minutes.
While squash bakes, prepare the filling. Heat remaining olive oil in a large skillet over medium high heat. Add onion, carrots, green pepper and garlic. Saute for about 10 minutes or until vegetables have softened. Add in lentils, thyme leaves and sage and saute another 1-2 minutes.
Deglaze the pan with the white wine. Stir to scrape up any browned bits from the bottom of the pan. Allow to reduce for another 1-2 minutes.
Add in grated cheese and bread crumbs (add these bit by bit to make sure you don't end up with a dry filling). Filling should be moist and sticky, but not overly wet or dry.
Remove squash from oven. Carefully fill each half with an equal amount of filling. Top with extra grated parmesan cheese if desired. Bake for another 50-60 minutes or until squash flesh is fork tender.
Serve one half per person - top with extra cheese or toasted squash seeds!