Sunday, January 26, 2014

Lentil Stuffed Acorn Squash Recipe

Sometimes the best meals are ones you don’t plan. Carly was out of town all week and I've been eating weird combinations of food. I did my long run in the morning (10 miles) and usually go out to lunch on those days but since Carly wasn't home yet I stayed in for lunch. I surveyed what we had on hand and put together an amazing dish that is definitely worth repeating (and sharing!).



Lentil Stuffed Acorn Squash
1 small-medium acorn squash
1/3 C brown/green lentils
Hummus of choice
5 kalamata olives, sliced
Scallions, chopped
Salad greens
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!

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