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2 Comments
Recipe:
Preheat oven to 400F. Cut a medium acorn squash in half and scoop out seeds. Brush with 1/2 tsp olive oil and 1/4 tsp maple syrup, and sprinkle on some paprika (a generous amount), cumin, salt and pepper. Place cut side down on a lined baking sheet and cook for 30-40 mins, until it can be easily pierced by a fork.
For the filling, sauté 2 cloves of minced garlic in some water. Add 50g diced mushrooms and 110g riced cauliflower and sauté until soft. Add 1/2 cup cooked lentils, along with a squeeze of lime juice, a pinch of cumin and some salt and pepper. Add about 2 tbsp finely chopped parsley at the end.
To serve, fill each squash half with half of the lentil mixture. Top with a sauce of 2 tsp tahini, 2 1/2 tsp of lemon juice, a bit of cumin (teensy tiny bit) salt and pepper and water to thin it out a bit. Sprinkle with 1 tbsp of toasted pine nuts and some more chopped parsley. Enjoy!
Calories: 244 per half squash
Don’t be intimidated by the long-ish recipe. It came together in as much time as it took to roast the squash, and tasted like something you’d get in a restaurant!
Dang this looks great. What kind of lentils did you use?