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Curried Lentil Stuffed Squash

September/October 2012

Your rating: None Average: 3.7 (14 votes)

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.


Curried Lentil Stuffed Squash Recipe

5 Reviews for Curried Lentil Stuffed Squash

10/16/2013
So incredibly delicious

This is the only recipe I have every given a rating of awesome for. It truly was. The blend of spices and lentils in the squash was impeccable and deliciously healthy for you. I used butternut squash as I couldn't find acorn, but that didn't seem to matter. I highly recommend this dish just as it is.

Warming and easy
Comments
11/17/2012
Anonymous
A new favorite

This recipe smells so good while it's cooking. My husband is not a squash fan, but he actually liked this. My daughter, who is vegetarian, took all my leftovers to work! She loved the lentil stuffing, but found the squash a bit too much for her taste, so I am making this dish for her for Thanksgiving, but using only 1 squash. I'm going to roast it as in the recipe, but then dice it up and mix it with the stuffing as a casserole. Personally, I thought the squash was wonderful on its own. I think I'll skip the turkey myself! This one is a keeper.

nutritious, flavorful, uses some of my spices I don't often get to use
Comments
10/15/2012
Anonymous
Awesome new way to cook a fall & winter staple

For starters, a bit of honey (I used agave nectar), butter and garam masala is a great way to just simply cook an acorn squash. That alone was enough to make my hubby walk in and say, "WOW, it smells great in here!" The garam masala added a new depth to this fall and winter staple.

Add to that a hearty, flavorful and incredibly healthy stew and a dollop of Greek yogurt (don't skip this, as a previous reviewer said, it makes for a sum that's more than the parts) and you've got yourself a real winner. This honestly could be served as a vegan main dish for Thanksgiving or as a pretty meal for guests -- I doubt even voracious carnivores would miss the meat with this dish.

Now I am inspired to try different takes on this recipe -- using different lentils, different squash (so cute in a pumpkin), maybe putting this stew atop portobello mushroom caps ... my imagination is running wild!

Flavorful, house smells great, unusual, good for company, pretty on the plate and delicious!
Comments
09/26/2012
Anonymous
Staggeringly good, given the presence of lentils

Disclaimer: I have always been underwhelmed by lentils and that which is comprised of them. And to be frank, the lentil component alone of this recipe is rather typical of my past experience. But something magical happens when lentil meets buttery roasted squash and yogurt. The whole is much greater than the sum of its parts. The squash provides some substance that counteracts the mealy thinness of typical lentil texture. Should you serve this to picky eaters? Certainly not. But should you serve it to friends and fam who are on the fence about lentils and/or squash? Indubitably.

Great way to use up acorn squash you bought on impulse; filling; full of friendly nutrients
Comments
09/25/2012
Anonymous
Spicy and full of warm flavor

This wouldn't normally be a weeknight meal for me, but I did a lot of the prep over the weekend (roasted the squash, chopped the leeks, shallot, and carrot). With the prep done, the recipe came together quickly. The house smells FABULOUS, and the balance of heat, warm spices, and sweet keeps my taste buds happy.

delicious, easy, won't miss the meat
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