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Stuffed Acorn Squash

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Stuffed Acorn Squash

Phase 1 | Serves 6 | Prep time: 20 minutes | Total time: 1 hour

 Ingredients

  • 3 small acorn squash
  • 1/2 medium onion, sliced
  • 1 tablespoon plus 3 cups organic vegetable or chicken broth, divided
  • 1/2 cup diced carrot
  • 1/4 cup tomato paste
  • 1 tablespoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon cinnamon
  • Pinch of stevia
  • 1 cup brown lentils, rinsed and picked over
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon cayenne
  • Freshly ground black pepper

 Directions

  1. Preheat the oven to 350 degrees.
  2. Halve the squash through the stem end, scoop out the seeds, and place cut-side up on a rimmed baking sheet (if they won’t stand up straight, cut a little slice off the bottom).
  3. Cover tightly with foil and bake for 45 minutes to 1 hour, or until the inside of the squash is tender.

Meanwhile, make the filling:

  1. In a medium saucepan over medium heat, sauté the onion in 1 tablespoon of the broth for 2 to 3 minutes.
  2. Stir in the carrot, tomato paste, cumin, paprika, cinnamon, and stevia.
  3. Add the lentils and remaining broth.
  4. Bring to a boil, reduce the heat, cover, and simmer until the lentils are tender and the liquid is mostly absorbed, 40 to 45 minutes.
  5. Season the lentils with 1/2 teaspoon sea salt and the cayenne.
  6. Season the squash with salt and black pepper to taste.
  7. Divide the lentil filling among the squash and serve.

 

 

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