Squash and Lentil Tacos

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 356.5
  • Total Fat: 8.5 g
  • Cholesterol: 13.0 mg
  • Sodium: 362.4 mg
  • Total Carbs: 57.7 g
  • Dietary Fiber: 13.2 g
  • Protein: 16.0 g

View full nutritional breakdown of Squash and Lentil Tacos calories by ingredient
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Submitted by:


I made this up, so all quantities are approximate. I made this up, so all quantities are approximate.
Number of Servings: 4


    Squash, winter, acorn, cooked, baked, with salt, 1.5 cup, cubes (remove)
    Lentils, 1 cup (remove)
    Corn Tortillas, 12 tortilla, medium (approx 6" dia) (remove)
    *Green Giant Spring Mix Salad, 4 cup (remove)
    Goat Cheese, Soft, 4 oz (remove)


I used an acorn squash but I bet almost anything would be good.


I cooked the squash and the lentils. Then I put them together in a sauce pan and seasoned with cumin, salt and pepper, any seasoning desired. Taco spices. You know. I then warmed the tortillas, put down the lettuce and a sprinkle of goat cheese. A dollop of the squash/lentil mixture in each tortilla. It was heaven.

Serving Size: Makes probably 12 soft tacos

Number of Servings: 4

Recipe submitted by SparkPeople user SUMRTIME.

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