Recipe: Stuffed Acorn Squash with Curried Lentils

Ingredients:

3 medium acorn squash, cut in half lengthwise and seeded

1 tablespoon + 1 teaspoon olive oil, divided

Salt and pepper, to taste

3 cups vegetable broth

1 cup red lentils, rinsed

1 small onion (or 1/2 large onion), chopped

2 cloves garlic, minced

1 tablespoon masala powder

½ tablespoon curry powder

½ teaspoon ground ginger

3/4 cup coconut cream (or full-fat canned coconut milk)

2 cups packed baby spinach

Cilantro, for garnish

Directions:

1. Preheat oven to 375 degrees F. Brush squash with 1 teaspoon olive oil and sprinkle with salt and pepper, to taste. Place squash cut side down on a parchment-lined baking sheet and bake until fork-tender, about 35-45 minutes.

2. In a medium pot, bring 3 cups vegetable broth to a boil. Add lentils, reduce heat to simmer and cook until tender, about 20-22 minutes. Drain and set lentils aside.

3. In a large sauté pan, heat remaining olive oil over medium heat. Add onion and cook for until translucent, about 5 minutes. Add garlic and cook until fragrant, about one minute. Add masala, curry powder, and ginger and stir to coat onions.

4. Stir in coconut cream and baby spinach and cook until spinach is wilted, about 2-4 minutes. Stir in lentils and remove from heat. Season with salt, to taste.

5. Fill squash with lentil mixture and garnish with cilantro.

Recipe inspiration found HERE.

We were so excited to have left over squash stuffing because we used it with everything.  Need something to go with rice? Add curried lentils…Wanna spice up some ramen? Throw in curried lentils…How’s that omelet looking? It’d be better with curried lentils.

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