Stuffed Acorn Squash with Curried Lentils

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  • Yield: Serves six 1x


  • 3 medium acorn squash, cut in half lengthwise and seeded
  • 1 tablespoon + 1 teaspoon olive oil, divided
  • Salt and pepper, to taste
  • 3 cups vegetable broth
  • 1 cup red lentils, rinsed
  • 1 small onion (or 1/2 large onion), chopped
  • 2 cloves garlic, minced
  • 1 tablespoon masala powder (I used tandoori masala)
  • ½ tablespoon curry powder
  • ½ teaspoon ground ginger
  • 3/4 cup coconut cream (or full-fat canned coconut milk)
  • 2 cups packed baby spinach
  • Cilantro, for garnish


  1. Preheat oven to 375 degrees F. Brush squash with 1 teaspoon olive oil and sprinkle with salt and pepper, to taste. Place squash cut side down on a parchment-lined baking sheet and bake until fork-tender, about 35-45 minutes.
  2. In a medium pot, bring 3 cups vegetable broth to a boil. Add lentils, reduce heat to simmer and cook until tender, about 20-22 minutes. Drain and set lentils aside.
  3. In a large sauté pan, heat remaining olive oil over medium heat. Add onion and cook for until translucent, about 5 minutes. Add garlic and cook until fragrant, about one minute. Add masala, curry powder, and ginger and stir to coat onions.
  4. Stir in coconut cream and baby spinach and cook until spinach is wilted, about 2-4 minutes. Stir in lentils and remove from heat. Season with salt, to taste.
  5. Fill squash with lentil mixture and garnish with cilantro.