Lentil Stuffed Delicata Squash
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 (softened)
1/2 tsp of turmeric
1/4 tsp of cumin
Dash of pink Himalayan salt
Dash of cinnamon
Sprinkle of coconut flakes (optional)
Preheat the oven to 350 degrees. Split delicata squash in half vertically, so you have two squash "boats." Scoop out the seeds with a spoon and discard. Cover the two halves of the squash with coconut oil only on the inside flesh. Place the squash on a baking tray and put in the oven for 35-40 minutes.
While the squash is cooking, boil 1 and 1/4 cup of water in a small sauce pan. Rinse and drain the lentils well. Once the water is boiling, add the 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. A good way to avoid burning is to always keep the water level just below the lentils. Cook split red lentils for 8-10 minutes, test the lentils to make sure they are tender before removing from stove. To test if the squash is done cooking, look for golden brown edges and insert a fork into the flesh of the squash to see if it is soft. Remove the squash from the oven and let it cool.