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.