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.
Spice of life
Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
Curried Lentil Stuffed Squash
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:
- calories338
- protein13 g
- total fat15 g
- sat. fat3 g
- total carbohydrates56 g
- sugars8 g
- fibre12 g
- sodium324 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.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
