Savory Lentil Stuffed Squash

Stuffed squash is one of my favorite meals in the fall and winter.  It is always so good, no matter how you prepare it.  I know the most popular is stuffing the squash with apples, but I am a big fan of the more savory stuffed squash.  I used to do a lot of grain stuffings, but I like to get my protein too, so I have really come to love lentils as a stuffing. French lentils keep their shape, so they are perfect for the job. And, they are high in fiber and pack 13 grams of protein per serving so I am all for them.  I sautee them with a simple mixture of celery and onions and add a bit of thyme to give them a traditional stuffing flavor, and add in kale for extra nutrients.  Not only is this meal delicious, but it is super nutritious thanks to the squash, lentils and kale all filled with vitamins and fiber.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 15 minutes | Cook Time: 1 hour | Ready in: 1 hour

Ingredients

• 2 medium kabocha or buttercup squash, cut in half and seeds removed
• olive oil
• 2/3 cup french lentils
• filtered water
• 2 stalks celery, diced
• 1/4 cup diced shallots
• pinch red pepper flakes
• olive oil
• 1 garlic clove, minced
• 1 tsp dried thyme
• sea salt to taste
• 1 handful fresh kale, ripped into bite sized pieces
• 1/4 cup pumpkin seeds

Instructions

Preheat the oven to 450F and line a sheet pan with foil. Oil the foil, and place the squash cut side down on the pan. Place in the oven and roast for about 45 minutes or until tender. Meanwhile, to cook the lentils, place them in a pot of filtered water covered by 3 inches, and bring to a boil. Lower to a simmer and cook for about 20-25 minutes until tender. Rinse and drain. To make the filling, combine the celery, shallots, red pepper flakes, olive oil in a pan over medium heat and cook until softened. Add the garlic, thyme, lentils, and sea salt to taste and cook for a few minutes over medium heat to allow flavors to blend. Add the kale and pumpkin seeds and cook until the kale turns bright green. Spoon the filling into the prepared squash, and enjoy!