Stuffed Acorn Squash with Curried Lentils
Packed with warming, cozy spices, this stuffed acorn squash with curried lentils (vegan) is a perfect dinner for the chilly fall season.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at karalydon.com.
Cooking tools:
- Oven
- Stove
- Chef's knife
- Cutting board
- Spoon
- Pastry brush
- Baking sheet
- Parchment paper
- Pot
- Saute pan
- Colander
- Fork
- Measuring cup
- Measuring spoon
Ingredients
- 3 medium acorn squash, cut in half lengthwise and seeded
- 1 tablespoon + 1 teaspoon olive oil, divided
- Salt
- pepper
- 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
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