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Stuffed Acorn Squash with Curried Lentils

Servings 0

Ingredients

  • 3 medium acorn squash cut in half lengthwise and seeded
  • 1 tablespoon Olive oil divided, or use spray
  • Salt and pepper to taste
  • 3 cups vegetable or chicken broth
  • 1 cup red or brown lentils rinsed
  • 1 small onion or 1/2 large onion, chopped
  • 2 cloves garlic minced
  • 1 tablespoon masala powder I used tandoori masala
  • 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

Instructions

  • Preheat oven to 375 degrees F. Brush squash with 1 teaspoon olive oil or spray well with 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.
  • In a medium pot, bring 3 cups vegetable or chicken broth to a boil. Add lentils, reduce heat to simmer and cook until tender, about 20-22 minutes. Drain and set lentils aside.
  • 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.
  • 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.
  • Fill squash with lentil mixture and garnish with cilantro.