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Curried Lentil Stuffed Squash

Serves 4


    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


      • 2 acorn squash
      • 1 Tbsp (15 mL) butter or dairy-free butter alternative, melted
      • 2 tsp (10 mL) honey
      • 1 tsp (5 mL) garam masala
      • 1/2 tsp (2 mL) salt, divided
      • 2 tsp (10 mL) grapeseed oil or avocado oil
      • 1 yellow onion, chopped
      • 1 cup (250 mL) finely diced carrot
      • 2 garlic cloves, chopped
      • 2 Tbsp (30 mL) chopped gingerroot
      • 1 tsp (5 mL) ground coriander
      • 1 tsp (5 mL) turmeric
      • 1/4 tsp (1 mL) cayenne
      • 1/4 tsp (1 mL) black pepper
      • 1 cup (250 mL) red lentils, uncooked
      • 2 plum (Roma) tomatoes, seeded and diced
      • 1/4 cup (60 mL) sliced toasted almonds


      Per serving:

      • calories338
      • protein13 g
      • total fat15 g
        • sat. fat3 g
      • total carbohydrates56 g
        • sugars8 g
        • fibre12 g
      • sodium324 mg



      Preheat oven to 375 F (190 C).


      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 (1 mL) salt; brush all over cut sides of squash. Bake until squash is easily pierced with sharp knife, about 40 to 45 minutes.


      Meanwhile,  in medium-sized saucepan, heat oil over medium. Add onion, carrot, and 1/4 tsp (1 mL) 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 (625 mL) water in pan, bring to a simmer, and cook, covered, until lentils are tender, stirring a couple of times, about 15 minutes. If needed, add additional water to pan during cooking.


      Scoop lentils into baked squash and top with almonds.



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