Lentil Stuffed Delicata Squash
SERVES: 1 as an entree, 2 as a side dish
1 delicata squash
1/3 cup of split orange lentils (you can use other types of lentils but cook time will need to be adjusted)
1/2 cup of chopped organic kale
1 tbsp of coconut oil
1/2 tsp of turmeric
1/4 tsp of cumin
1/8 tsp of black pepper
Dash of pink Himalayan salt
Dash of cinnamon
Sprinkle of dried, unsweetened, coconut flakes (optional)
Preheat the oven to 350 degrees. Split delicata squash in half (the long way), so you have two squash "boats." Scoop out the seeds with a spoon and discard. Place the squash face-up on a baking tray and evenly coat with coconut oil. Bake for 35-40 minutes.
While the squash is baking, boil 1 and 1/4 cup of water in a small sauce pan. Rinse and strain the lentils well in a mesh strainer. Once the water is boiling, add the rinsed/strained lentils and turn the heat down to a simmer. Keep an eye on the lentils, more water may need to be added over time to avoid burning. In the meantime, rinse and strip kale from its stems. Chop into bite sized pieces.
Cook split red lentils for 8-10 minutes (or until tender). During the last 2 minutes, add turmeric, black pepper, salt, cumin, and kale. Stir until kale is softened, all the water is absorbed, and the lentils are tender.
Once the squash is done cooking, remove it from the oven and let it rest for 8-10 minutes. Then spoon the lentil mixture into the two squash boats. Option to sprinkle cinnamon or dried, unsweetened, coconut on top for extras sweetness.
Serve and enjoy!