Squash is one of my favorite foods. It’s more of a fall thing but I have never been good about cooking for the season you are in. I usually cook for what I’m in the mood for. I’ve never made stuffed squash before so I wanted to give it a try. The only thing I needed to figure out was what to stuff it with. I had lentils and a few veggies so the first thing that came to mind was curried lentil.
Makes 6 servings
- 1 tablespoon olive oil plus more for drizzling on squash
- 3 acorn squash, 1 pound each, halved lengthwise and seeded
- 1 garlic clove, minced
- 1 small onion, chopped
- 1 carrot, chopped
- 1 tomato, seeded and chopped
- 1 cup dried green lentils, rinsed and sorted
- 2 cups vegetable broth
- 2 cups water
- 3 teaspoons curry powder
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Preheat oven to 450 degrees.
- Drizzle olive oil on the halved seeded squash. Take a basting brush and spread the oil around the surface and inside of the squash until evenly coated. Place each half face down in an oven-safe baking dish. Bake for 40 minutes.
- In a saucepan combine water and broth. Bring to a boil. Add lentils and put heat on low. Simmer for 20 minutes or until cooked to desired tenderness.
- In a skillet heat 1 tablespoon of oil. Add garlic, onion, and carrots. Cook until softened, about 5 minutes.
- Mix in spices. Cook for an additional minute.
- Drain lentils reserving 1/2 cup. Add lentils and reserved liquid to skillet stirring to combine. Remove from heat and stir in tomatoes.
- Turn squash over and spoon lentil mixture into squash.
- Return to oven and bake for an additional 10 minutes.
- Cool slightly before serving.
We topped ours with a dollop of non-dairy cream cheese and sprinkled with a bit of nutmeg. I would have preferred to top it with some plain non-dairy yogurt such as So Delicious plain Greek yogurt but cream cheese is what we had and it worked fine. It was pretty filling too which is rare for me to say.