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.
Ingredients
- 2 acorn squash
- 1 Tbsp butter or dairy-free butter alternative melted
- 2 tsp honey
- 1 tsp garam masala
- 1/2 tsp salt divided
- 2 tsp grapeseed oil or avocado oil
- 1 yellow onion chopped
- 1 cup finely diced carrot
- 2 garlic cloves chopped
- 2 Tbsp chopped gingerroot
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/4 tsp cayenne
- 1/4 tsp black pepper
- 1 cup red lentils
- 2 plum tomatoes seeded and diced, Roma
- 1/4 cup sliced toasted almonds
Instructions
- Preheat oven to 375 F.
- 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 salt; brush all over cut sides of squash. Bake until squash is easily pierced with sharp knife, about 40 to 45 minutes.
- As squash bakes, in medium-sized saucepan, heat oil over medium. Add onion, carrot, and 1/4 tsp 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 water in pan, bring to a simmer, and cook until lentils are tender, stirring a couple of times, about 15 minutes. If needed, add additional water to pan during cooking.
- Scoop lentils into baked squash and top with almonds.
Notes
Per serving: 338 calories; 13 g protein; 15 g total fat (3 g sat. fat); 56 g total carbohydrates (8 g sugars, 12 g fiber); 324 mg sodium
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