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Stuffed Squash with Curried Lentils

November 12, 2016 By Sarah 26 Comments

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My Stuffed Squash with Curried Lentils makes a show stopping Thanksgiving centerpiece that everyone will love!

fried dandelions // stuffed squash with curried lentils

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A Vegan Thanksgiving Entree

Thanksgiving is less than two weeks away.  It provides a perfect opportunity to reach out to others—anyone hosting friends this year?  Can you add a few more?  My Stuffed Squash with Curried Lentils would be a perfect entree to serve—especially to non vegans because it’s made of completely “normal” ingredients!  It’s vegan, gluten free, soy free, and nut free—this yummy dish checks ALL the boxes for everyone!

fried dandelions // stuffed squash with curried lentils

Stuffed Squash

My recipe is adapted from my mom’s stuffed squash recipe.  I remember eating it often growing up—despite it being full of veggies it was always a favorite for adults and kids alike.  My mom made hers with beef, but lentils make a perfect substitute.  She alternated between serving it in acorn squash or pita pockets.  As a kid I preferred the pita pockets, but the squash is so elegant!

fried dandelions // stuffed squash with curried lentils

MORE HOLIDAY RECIPES YOU WILL LOVE

  • Cranberry Orange Relish
  • Vegan Red Wine Gravy
  • Easy Vegan Air Fryer Brussels Sprouts
  • Aunt Betty’s Vegan Apple Pie
  • Stuffed Squash with Curried Lentils
  • Maple Lime Roasted Sweet Potatoes
  • Vegan Green Bean Casserole
  • Instant Pot Mashed Potatoes with Fried Onions and Bacon
  • Dairy Free Onion Gravy for the Holidays
  • Pumpkin Chocolate Cake with Ginger

fried dandelions // stuffed squash with curried lentils

Packed with Flavor

The lentils are seasoned with onions, tomatoes, and curry powder—they are packed with flavor.  Simple roasted squash provides a perfect balance to the spiced lentils—I love to use the squash as a bowl and scoop up some squash and lentils in every bite.  Oh, and did I mention that it takes 30 minutes to put together?

fried dandelions // stuffed squash with curried lentils

^^^ Trimmed and ready to scoop out!

fried dandelions // stuffed squash with curried lentils

Let’s Make Stuffed Squash with Curried Lentils!

I hope you have a chance to make my Stuffed Squash with Curried Lentils.  Be sure to take a picture and share it on social media—tag me so that I can see it! {@frieddandelions // #frieddandelions }  And please leave a comment below sharing a way that you’re trying to go beyond the check boxes, connect with your neighbors, and show compassion to those around you.  Let’s do this.

fried dandelions

Print Recipe

Stuffed Squash with Curried Lentils

My Stuffed Squash with Curried Lentils makes a show stopping Thanksgiving centerpiece that everyone will love!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Entree
Servings: 4 -6 servings
Author: Sarah De la Cruz

Ingredients

  • 2-3 small acorn squashes (small delicata squashes would be great too!)
  • 1 onion diced
  • 2 cloves of garlic
  • 2 teaspoons olive oil
  • 1 cup dry black lentils (green, french, or brown lentils will also work, not red lentils)
  • 1 can diced tomatoes
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 2-3 teaspoons of curry powder
  • 2 1/2 cups of water

Instructions

  • Preheat oven to 400°.
  • Slice squashes in half along the equator. You might also want to slice the top and bottom off so that they squashes will sit flat.
  • Scoop out the seeds and membranes from the inside of squash.
  • Drizzle a tiny bit of oil on the squashes and place them face down on a parchment lined baking sheet.
  • Roast squash halves for 20-30 minutes, until they are able to be easily pierced with a fork.
  • Heat oil in a medium pot over medium heat.
  • Add onions and begin to brown.
  • Add garlic and brown.
  • Add salt, sugar, and curry powder. Stir well.
  • Add tomatoes, lentils, and water.
  • Bring to a boil, then reduce to a simmer.
  • Simmer until lentils are al dente, about 20 minutes.
  • Remove squash from the oven.
  • Fill each squash half with a scoop of the lentil mixture. Enjoy!

 


 

From the Archives…November 12, 2016

I’m so excited to share a new recipe with you all today, but it feels insensitive to say “take your mind off of the events of the week, we have Stuffed Squash with Curried Lentils!”  So first a few words about our current events.  Political policies come and go.  I know we won’t ever agree about everything, and frankly, I wouldn’t like that anyway.  What I am deeply saddened by is the now legitimized and rampant spread of evil taking off across our country.  I am shocked at the hatred shown towards complete strangers, towards people who are just a little different than we are.  I am a Christian.  I am a woman.  I am a Daughter of the American Revolution.  I am the wife of an immigrant.  I am the mother of two sweet boys who have their Daddy’s beautiful brown skin.  I am a vegan.  I check boxes all across the board, and yet am so much more than just these check marks.  

I urge you this week to go beyond the trite encouragement being shared on Facebook to “Be nice.”  Being nice isn’t enough.  Be a friend.  Expand your friendships to people beyond those that check the same boxes as you.  Invite new friends into your home and share a meal.  Bring cookies and a note of encouragement to your neighbors.  Say hello to others in the grocery store.  Put together items to donate to those less fortunate.  Show compassion to ALL.  Celebrate our differences, and find new common ground.  Which boxes do you check?  What will you do to stop the spread of hate, and start the spread of compassion?  Leave a comment below the post—let’s fill up the comment boxes with positive and tangible ways to support and connect with others.

fried dandelions // stuffed squash with curried lentils

^^^ My loves.

Filed Under: Entertaining, Entree, Recipe Tagged With: fall, protein, Thanksgiving

Previous Post: « Pumpkin Spice Waffles
Next Post: Pumpkin Spice Cupcakes with Chocolate Chips »

Reader Interactions

Comments

  1. Mel @ avirtualvegan.com says

    November 18, 2016 at 9:06 pm

    What a lovely recipe and a lovely message to send out. The squash looks delicious :O)

    Reply
    • Sarah says

      November 19, 2016 at 10:30 am

      Thank you! I’ll be making it on Thursday!!!

      Reply
  2. Ginny McMeans says

    November 18, 2016 at 5:54 am

    I could eat that for dinner every day!

    Reply
    • Sarah says

      November 19, 2016 at 10:30 am

      Me too! It was a HUGE hit with my family—and always was when I was a kid too!

      Reply
  3. Mary Ellen @ VNutrition says

    November 16, 2016 at 8:38 am

    Definitely a perfect dish for Thanksgiving! Such beautiful pictures too, Sarah!

    I love the be nice/be a friend idea. I wish everyone would do the same! (((hugs)))

    Reply
    • Sarah says

      November 19, 2016 at 10:31 am

      Yes! Me too! And to be nice through actions, not just talk!

      Reply
  4. Jenn says

    November 15, 2016 at 2:33 pm

    This would be gorgeous on the holiday table! I love stuffed squash!

    Reply
    • Sarah says

      November 19, 2016 at 10:32 am

      I’m making it for Thanksgiving!!! Don’t want to freak my parents out too much 🙂 Gotta give them “normal food.”

      Reply
  5. JL Fields says

    November 15, 2016 at 5:35 am

    Perfect vegetable-forward centerpiece for the vegan holiday table!

    Reply
    • Sarah says

      November 19, 2016 at 10:33 am

      Yes, thank you! Nothing “weird” to freak out non vegan guests 🙂

      Reply
  6. Dianne says

    November 14, 2016 at 1:30 pm

    This is absolutely gorgeous! I love the flavor combination you have going on here.

    Reply
    • Sarah says

      November 19, 2016 at 10:33 am

      Thank you! The acorn squashes are so pretty!

      Reply
  7. Cadry says

    November 14, 2016 at 10:03 am

    This sounds terrific! Curry & squash go so well together, with the spicy and sweet. This is a gorgeous centerpiece dish for the holidays.

    Reply
  8. Amy Katz from Veggies Save The Day says

    November 12, 2016 at 3:38 pm

    Thanks you for sharing your thoughts (and recipe). I really like your message. At this time of year I always give to my local food bank and adopt a turkey from Farm Sanctuary. This week I am spending a lot of time listening to others’ thoughts and fears, and I’m learning a lot. I’m definitely doing a lot of thinking. Again, thank you for taking the time of share your feelings. We may come from different backgrounds and religions, but as compassionate humans we have so much in common and can celebrate our differences instead of being afraid of them. Sending you lots of love. xoxo

    Reply
    • Sarah says

      November 14, 2016 at 12:01 am

      I agree Amy! I think that so often we focus on what makes us different, and forget that we are actually so similar. I appreciate your friendship and your listening ear! <3

      Reply
  9. Shira says

    November 12, 2016 at 2:37 pm

    This looks delicious! I was still on the lookout for an entree for Thanksgiving and these may be it! As far going beyond being nice, I’ve joined various groups that are trying to get people together to show support for people, etc. And my husband and I are wearing safety pins and a sign of being a “safe” person. My husband has been passing them out to others as well.

    Reply
    • Sarah says

      November 14, 2016 at 12:00 am

      Pantsuit Nation? 🙂 I’m in a couple of those too! Awesome that you and your husband are showing your support! <3

      Reply
      • Shira Isenberg says

        November 14, 2016 at 7:17 am

        Yes, Pantsuit Nation!

        Reply

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