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
Servings: 4 -6 servings
- 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
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!