Squash stuffed with Black Beluga Lentils® and kale is a great choice for a fall and wintertime recipe. This stuffed squash recipe is a delicious and easy addition to a fall or winter meal. Great to warm up as leftovers, too.
Adapted from a recipe published in www.deliciousyum.com
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Squash stuffed with Black Beluga Lentils® and kale is a great choice for a fall and wintertime recipe. This stuffed squash recipe is a delicious and easy addition to a fall or winter meal. Great to warm up as leftovers, too.
Adapted from a recipe published in www.deliciousyum.com
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Rate this recipe!
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| Servings | 4servings |
| Prep Time | 30minutes |
| Cook Time | 35minutes |
Ingredients
- 1 cup Timeless Black Beluga® Lentils
- 1 Red Onion chopped
- 1/2 cup Red Pepper minced
- 1 head Kale washed, destemmed, chopped
- 1 tbsp Coconut Oil
- 2 tsp freshly ground Pepper or to taste
- 1 tsp Sea Salt finely ground
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Ingredients
Servings: servings
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Instructions
- In medium saucepan, cover lentils with 2 inches of water. Bring to boil. Cover, then reduce heat to a simmer. Cook 20 minutes or until just tender. Drain and set aside.
- While lentils are cooking, warm coconut oil in a medium sauce pan. Add onion and brown for about 5 minutes over medium-high heat. Add pepper and stir together, cooking 7 minutes. Add garlic and stir 5 more minutes.
- Place the chopped kale in the pot and stir, over medium heat. Once the kale is wilted, place in a large bowl with cooked lentils and stir. Add salt and pepper to taste.
- Place squash halves face up. Roast at 350°F for 25 minutes, until tender.
- Fill with lentil/kale mixture. Sprinkle with chopped nuts, and bake 10-15 more minutes.
