Squash stuffed with Lentils
 
Prep time
Cook time
Total time
 
Serves: 6 squash halves
Ingredients
  • 3 harlequin/carnival or acorn squashes
  • olive oil
  • salt
  • pepper
  • ½ teaspoon garlic powder
  • 1 cup green lentils
  • 3 cups vegetable stock (or water, but stock has more flavor)
  • 2 garlic cloves
  • ¾ cup dried cranberries
  • ½ cup chopped pecans
  • leaves from 4-6 sprigs thyme
  • 1 tablespoon of butter
Instructions
  1. Preheat oven to 400°F/200°C.
  2. Cut the top of the squashes off. Cut the squashes in half and scoop out the seeds. Discard the seeds.
  3. Cut off a bit of the back of the squash so that it will sit flat on a baking sheet.
  4. Place the squash on a baking sheet. Drizzle the squash with olive oil, salt, pepper, and the garlic powder. (You can use more than ½ teaspoon garlic powder if you like!)
  5. Roast squash in the oven for 30-40 minutes or until fork tender.
  6. Meanwhile, start cooking the lentils. Wash the lentils and pick out any debris you might find.
  7. Place the two garlic cloves on your cutting board. Take a chef's knife and put it flat (so the blade is parallel to the cutting board) on top of the garlic cloves. Use the heel of your hand to hit the knife and smash the garlic.
  8. In a large sauce pan combine the stock, lentils and crushed garlic. Bring the stock to a boil then cover the pan and lower the heat so the liquid simmers. Cook until lentils are tender, this can take between 20-40 minutes. It's ok to lift the lid from time to time and test the lentils to see if they are soft and tender. Once cooked drain off any excess liquid and scoop out the crushed garlic.
  9. In a large bowl mix the lentils, cranberries, pecans, and thyme. Stir in the butter too.
  10. Taste and season with salt and pepper to your taste.
  11. Once the squash is cooked, spoon the lentil salad into the squash. Fill until slightly overflowing.
  12. Serve!
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/11/10/squash-stuffed-with-lentils/