Stuffed Acorn Squash with Curried Lentils | Kara Lydon

Ingredients

• 3 medium acorn squash, cut in half lengthwise and seeded
• 1 tablespoon + 1 teaspoon olive oil, divided
• Salt and pepper, to taste
• 3 cups vegetable broth
• 1 cup red lentils, rinsed
• 1 small onion (or 1/2 large onion), chopped
• 2 cloves garlic, minced
• 1 tablespoon masala powder (I used tandoori masala)
• ½ tablespoon curry powder
• ½ teaspoon ground ginger
• 3/4 cup coconut cream (or full-fat canned coconut milk)
• 2 cups packed baby spinach
• Cilantro, for garnish