Curried Lentil Stuffed Squash
  • 2 acorn squash
  • 1 Tbsp butter or dairy-free butter alternativemelted
  • 2tsp honey
  • 1tsp garam masala
  • 1/2tsp saltdivided
  • 2tsp grapeseed oil or avocado oil
  • 1 yellow onionchopped
  • 1cup finely diced carrot
  • 2 garlic cloveschopped
  • 2 Tbsp chopped gingerroot
  • 1tsp ground coriander
  • 1tsp turmeric
  • 1/4tsp cayenne
  • 1/4tsp black pepper
  • 1cup red lentils
  • 2 plum tomatoesseeded and diced, Roma
  • 1/4cup sliced toasted almonds
  1. Preheat oven to 375 F.
  2. 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 salt; brush all over cut sides of squash. Bake until squash is easily pierced with sharp knife, about 40 to 45 minutes.
  3. As squash bakes, in medium-sized saucepan, heat oil over medium. Add onion, carrot, and 1/4 tsp 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 water in pan, bring to a simmer, and cook until lentils are tender, stirring a couple of times, about 15 minutes. If needed, add additional water to pan during cooking.
  4. Scoop lentils into baked squash and top with almonds.
Recipe Notes

Per serving: 338 calories; 13 g protein; 15 g total fat (3 g sat. fat); 56 g total carbohydrates (8 g sugars, 12 g fiber); 324 mg sodium