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Curried Lentil Stuffed Squash
Serves 4
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream.
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Ingredients
- 2 acorn squash
- 1 Tbsp (15 mL) butter or dairy-free butter alternative, melted
- 2 tsp (10 mL) honey
- 1 tsp (5 mL) garam masala
- 1/2 tsp (2 mL) salt, divided
- 2 tsp (10 mL) grapeseed oil or avocado oil
- 1 yellow onion, chopped
- 1 cup (250 mL) finely diced carrot
- 2 garlic cloves, chopped
- 2 Tbsp (30 mL) chopped gingerroot
- 1 tsp (5 mL) ground coriander
- 1 tsp (5 mL) turmeric
- 1/4 tsp (1 mL) cayenne
- 1/4 tsp (1 mL) black pepper
- 1 cup (250 mL) red lentils, uncooked
- 2 plum (Roma) tomatoes, seeded and diced
- 1/4 cup (60 mL) sliced toasted almonds
Nutrition
Per serving:
- calories 338
- protein 13 g
-
total fat
15 g
- sat. fat 3 g
-
total carbohydrates
56 g
- sugars 8 g
- fibre 12 g
- sodium 324 mg
Directions
01
Preheat oven to 375 F (190 C).
02
Halve squash through the stem end and scoop out seeds and stringy bits. On rimmed baking sheet, place squash halves cut side up. If necessary, cut a small slice off the bottom of each half so they rest flat. In small bowl, combine melted butter, honey, garam masala, and 1/4 tsp (1 mL) salt; brush all over cut sides of squash. Bake until squash is easily pierced with sharp knife, about 40 to 45 minutes.
03
Meanwhile, in medium-sized saucepan, heat oil over medium. Add onion, carrot, and 1/4 tsp (1 mL) salt; heat until vegetables are softened; about 5 minutes. Add garlic and gingerroot; heat for 1 minute. Stir coriander, turmeric, cayenne, and black pepper into pan and heat for 30 seconds. Place lentils, tomatoes, and 2 1/2 cups (625 mL) water in pan, bring to a simmer, and cook, covered, until lentils are tender, stirring a couple of times, about 15 minutes. If needed, add additional water to pan during cooking.
04
Scoop lentils into baked squash and top with almonds.
