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–+ servings

Red Lentils & Quinoa Stuffed Squash

Venelina Dove M.D.
A delicious and easy stuffed squash recipe.
Prepared with simple whole plant food ingredients, without any oil.
The rich, sweet flavor of the squash pairs perfectly with the slightly sour taste of the sun-dried tomatoes. Enjoy!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dishes
Cuisine European
Servings 2 Servings
Calories 242 kcal

Ingredients
  

  • 2 Red Kuri squash or 1 Acorn
  • ½ cup quinoa
  • ½ cup red lentils
  • ½ cup corn frozen
  • ½ cup green peas frozen
  • 3 sun-dried tomato halves chopped
  • ½ tsp thyme
  • 1 tsp basil
  • 2 tsp onion powder
  • several twists freshly ground black pepper
  • salt to taste

Instructions
 

  • Preheat the oven to 400°F, (200°C). Line a baking tray with parchment paper.
  • Cut the squash into two equal halves lengthwise. Scoop the seeds with a spoon and place the two halves in the baking tray with the cut side down. Bake for 30 mins or until tender.
  • Meanwhile, put the quinoa and red lentil in a saucepan with about three cups of boiling water. Add the seasoning (thyme, basil, onion,
    black pepper, salt), reduce the heat and simmer for 10 mins. Then add the corn and green peas and cook for another 5 mins.
  • When the filling is ready, stir in the chopped sun-dried tomatoes.
  • Fill the squash halves with the tasty quinoa mixture.
  • Serve them hot.
  • Enjoy!

Notes

  • I used one Red Kuri squash and had some filling left. But you can use it as a side for your meal. It depends on the size of the squash you
    use.

Nutrition

Serving: 1gCalories: 242kcalCarbohydrates: 45gProtein: 13gFat: 3gPolyunsaturated Fat: 2gSodium: 420mgFiber: 11gSugar: 11g