Curried Lentil Stuffed Squash - alive magazine
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired…
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 www.alive.com.
Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Skillet
- Saucepan
- Mixing bowl
- Measuring spoon
- Measuring cup
- Wooden spoon
- Pastry brush
- Fine-mesh sieve
- Spoon
Ingredients
- 2 acorn squash
- 1 Tbsp (15 mL) butter or dairy-free butter alternative, melted
- 2 tsp (10 mL) honey
- 1 tsp (5 mL) garam masala
- 1/2 tsp (2 mL) salt, divided
- 2 tsp (10 mL) grapeseed oil or avocado oil
- 1 yellow onion, chopped
- 1 cup (250 mL) finely diced carrot
- 2 garlic cloves, chopped
- 2 Tbsp (30 mL) chopped gingerroot
- 1 tsp (5 mL) ground coriander
- 1 tsp (5 mL) turmeric
- 1/4 tsp (1 mL) cayenne
- 1/4 tsp (1 mL) black pepper
- 1 cup (250 mL) red lentils, uncooked
- 2 plum (Roma) tomatoes, seeded and diced
- 1/4 cup (60 mL) sliced toasted almonds
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