Lentil Stuffed Acorn Squash
1 small-medium acorn squash
1/3 C brown/green lentils
Hummus of choice
5 kalamata olives, sliced
Raw veggies of choice
Spices (salt, pepper, garlic powder, harissa)
Tahini or tahini based dressing
Preheat your oven to 450. Cut the squash in half and use a spoon to scoop out the middles. Season with salt, pepper, garlic powder and harissa. Place face down on a foil lined cookie sheet. Roast until fork tender, check after 15 minutes and flip if there’s nice color on the cut side.
Rinse the lentils and pick out any stones/twigs. Place in a small pot with 2/3 C water and spices to taste. Cook until done. If they are tender with water left, drain it out. If there’s not enough water add more.
Stir a generous dollop of hummus and the sliced olives into lentils until combined.
Place a bed of greens and your raw veg of choice in a bowl. Put the squash halves face up on top of the greens and fill each with half of the lentil mixture and top with scallions. Drizzle with tahini/dressing and sprinkle with more harissa if you love spice like I do!