- 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
- 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.
- 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.
- 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.
- 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.
- Fill squash with lentil mixture and garnish with cilantro.