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20 minute dinner recipes

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Curried Lentil Stuffed Squash

http://www.eatingwell.com/recipes/lentil_stuffed_squash.html

From EatingWell:  September/October 2012

In this stuffed squash recipe, a spicy red lentil curry stew fills acorn squash. If you find them at your market use tasty jarred piquillo peppers in this.

4 servings | Active Time: 1 1/2 hours | Total Time: 1 1/2 hours

Ingredients

Curried Lentil Stuffed Squash

Stuffing

Preparation

  1. Preheat oven to 350°F.
  2. To prepare squash: Halve squash through the stem end; scoop out seeds. Place cut-side up on a rimmed baking sheet. If necessary, cut a small slice off the bottom of each half so it rests flat. Combine melted butter, honey, garam masala and 1/4 teaspoon salt in a small bowl; brush all over the cut sides of the squash.
  3. Bake the squash for 10 minutes. Brush again to redistribute the butter. Continue to bake until the squash is tender, 30 to 35 minutes more. To test if it’s done, sample a little bit of the inside—it should be tender. Turn off the oven, tent the squash with foil and leave in the oven to keep warm.
  4. To prepare stuffing: Bring water, lentils and 1/8 teaspoon salt to a boil in a medium saucepan. Adjust heat so the water is lightly boiling and cook until the lentils are not hard, but still maintain their shape, about 7 minutes. Drain, saving any lentil-cooking liquid; set lentils and liquid aside.
  5. Heat a medium skillet over medium heat. Add 2 tablespoons butter and cumin seeds and cook, stirring, until fragrant, 1 to 2 minutes. Stir in leeks, carrots, shallots, ginger and 1/8 teaspoon salt. Cover and cook, stirring occasionally, until the carrots begin to soften, about 10 minutes. Stir in jalapeños, coriander and turmeric and cook, stirring, 1 minute more. Stir in tomatoes and 1 cup of the reserved cooking liquid (if there isn’t enough, make up the difference with water). Bring to a simmer, stirring occasionally, then cook for 5 minutes. Stir in the reserved lentils and simmer until they are soft and tender but not falling apart, 3 to 5 minutes. If the mixture seems dry, add more cooking liquid (or water). Stir in roasted peppers. Season with the remaining 1/2 teaspoon salt and pepper. Divide the lentil stuffing among the squash (a generous 1 cup per half). Serve garnished with a dollop of yogurt.

Nutrition

Per serving : 415 Calories; 12 g Fat; 6 g Sat; 3 g Mono; 25 mg Cholesterol; 65 g Carbohydrates; 18 g Protein; 13 g Fiber; 674 mg Sodium; 1430 mg Potassium

4 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 lean meat, 2 1/2 vegetable, 2 fat, 1/2 carbohydrate (other)

Tips & Notes