Stuffed Delicata Squash with Lentils

Winter squash is a terrific source of vitamin A, which is beneficial for the immune system and an excellent choice to add to your meals throughout the week to keep colds and the flu away. In addition, vitamin A is an antioxidant, important for vision, along with supporting growth and development. Along with vitamin A, winter squash is a great source of carotenoids, which help decrease inflammation, vitamin C, important for immunity, along with b-vitamins for energy production.

This wonderful fall vegetable contains plenty of complex carbohydrates and fiber to keep your blood sugar level and energy stable throughout the day. Since it is high in these nutrients, winter squash can be an excellent substitute for a grain in your meal.

Here is a vegetarian recipe made with lentils that provide protein, warming spices, and pomegranate seeds to provide a touch of sweetness, which are also high in antioxidants!

Stuffed Delicata Squash with Lentils

Squash is a wonderful root vegetable with an abundance of fiber, vitamins and minerals including vitamins A, C, and folate. If you do not like squash, try substituting it for another winter vegetable such as pumpkin, acorn, or butternut. Use of organic ingredients is preferred.

  • 2 delicata squash
  • 1 cup French green lentils
  • 3 cups water
  • 1 cinnamon stick
  • 1 teaspoon sea salt
  • 1/2 teaspoon coconut oil
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons red wine vinegar
  • ¼ cup pomegranate seeds
  • ½ cup cilantro, finely chopped for garnish

Preheat oven to 350 degrees F.

Cut off ends of the delicata squash; slice it in half, and then in half again down the middle (length wise). Remove the inside seeds with a spoon and discard. Place the delicata squash flesh side down in an oven safe dish and add water to just cover the bottom of the pan; place in the oven. Roast the squash until fork tender, about 30 minutes. Set aside to cool.

In a medium sized pot, add lentils, water and cinnamon stick. Cook over medium heat until lentils are done, about ½ hour. Drain any excess water and discard the cinnamon stick.

In a large bowl, combine lentils, sea salt, coconut oil, cinnamon, spices, red wine vinegar, and pomegranate seeds. Stir to combine.

Spoon the lentil filling (about ¼ cup) into the reserved squash and garnish with chopped cilantro. Serve immediately.

Preparation time:  30 minutes

Makes 6-8 servings

Copyright 2011, JoAnne Usdavin, Original recipe


One thought on “Stuffed Delicata Squash with Lentils

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