Stuffed Acorn Squash with Curry Lentils

 Mixing two healthy foods with curry...What a great dinner!

करी दाल के साथ भरवां बलूत का फल स्क्वैश (Hindi)

/karee daal ke saath bharavaan baloot ka phal skvaish/

Serves 4

Preheat the oven to 375F (190C)

~Adjust the amount of spices to your taste.~

2 organic acorn squashes, cut in half, remove the seeds

1 Tbs. (15 ml) (dairy-free) organic melted butter

2 tsp. (10 ml) organic honey

1 tsp. (2 g) garam masala* spice (substitution: 1 part cumin to 1/4 part allspice, but garam masala can contain +30 ingredients)

2 tsp. (4 g) each: ground coriander and turmeric

cayenne and black pepper to taste

1 cup (130 g) cut organic carrots

1 chopped organic onion

3 chopped organic garlic cloves

2 Tbs. (45 g) chopped ginger

1 cup (130 g) red lentils

2 diced organic tomatoes

sliced toasted almonds

1. Place squash on a baking sheet, with the cut side up.

2. Mix the butter, honey, and garam masala in a bowl.

3. Bush the butter mixture inside of the the squashes.

4. Bake about 40-45 minutes. Pierce the skin with folk to see if they are done.

5. Heat a little olive oil in a saucepan over medium heat.

6. Cook the carrots and onions for about 5 minutes.

7. Add the garlic and ginger for another minute or two.

8. Stir in the coriander, turmeric, cayenne, and black pepper. Cook about a few minutes.

9. Place the lentils, tomatoes and 2 1/2 cups (325 ml) of water in a pan. Bring to a simmer and cook the lentils until tender, about 15 minutes.

 (a) Add more water if needed.

10. Fill the quashes with the lentil mixture.

11. Top with the almonds.

*Use garam masala on roasted meats and vegetables.

Try some of the other Indian or curry recipes.