Curried Lentil Stuffed Squash

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

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Servings

4

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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

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

Servings 4 Print Recipe

Instructions

1. Preheat oven to 375 F.
2. 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.
3. 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.
4. Scoop lentils into baked squash and top with almonds.

Recipe 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