Lentil Stuffed Delicata Squash

IMG_E0333.JPG

SERVES: 1

INGREDIENTS:

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)

 

STEPS:

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.

Lauren MitchellComment