Lentil Stuffed Acorn Squash

This is a great fall dish that you can even share with your vegan friends. Lentils are a great source of protein and can take on some amazing flavors.

Ingredients:

• 1 acorn squash cut in 1/2

• 1 C dried green lentils

• 1 tbls olive oil

• 1/2 medium yellow onion, diced

• 1 apple, peeled and diced (honeycrisps are a great choice!)

• 1/4 C currants

• 1 rounded tsp curry spice mix

• splash of apple juice

• S & P

• 1/4 C toasted walnuts

• mint leaves

Directions:

1. Preheat your oven to 375 degrees F.

2. Cut the acorn squash in half and scoop out the seeds.

3. Trim the stem and bottom so that it will sit flat on a plate when served.

4. Place squash halves, cut side down, in a shallow dish. Pour 1/2 C water in to the pan. Bake until squash is tender, about 30-35 mins.

5. While that’s cooking, make the filling.

6. Rinse your lentils really well and place them in a sauce pan.

7. Add enough water to cover by 1 inch.

8. Bring to a boil and then reduce heat to low and cover. Cook for 20-25 mins, or until tender.

9. Let lentils sit for at least 5 mins after turning off the heat. If there is extra water in the lentils, drain lentils in a colander, and return lentils to the pan and keep covered.

10. Saute onion in EVOO for a couple of minutes in a skillet and then add the apple. Cook for 3-4 mins, until almost soft.

11. Stir in the currants and curry and cook a couple more minutes.

12. Add a splash of apple juice to add a little moisture.

13. Fold in 1 cup of cooked lentils, you’ll have extra to use for another meal.

14. Cook until heated through.

15. Season with S & P.

16. Fill the squash cavities evenly with the lentil mixture and top with walnuts and mint.

This meal is super easy, super yummy, and super healthy. Try it out!

#vegan #lentil #squash