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.

     

     

    Categories
    FAST METABOLISM DIET METABOLISM REVOLUTION FAST METABOLISM CLEANSE FAST METABOLISM FOOD RX THE BURN MAINTENANCE