LENTIL STUFFED SQUASH

Ingredients

• 2 pcs Acorn squash, halved, seeded
• 1/2 tsp Sea salt
• 120 ml Brown rice
• 120 ml Vegetable broth, bouillon or consomme, low sodium
• 1 pcs Onion, chooped
• 3 clove Garlic clove, minced
• 6 pcs Crimini mushrooms
• 1 tbsp Thyme, fresh
• 240 ml Kale, fresh, stems removed, chopped
• 240 ml Lentils, boiled, MRSJP

Method

1. Preheat your oven to 375oF (190oC) and line a baking sheet with parchment paper.
2. Cut the squash in half and scoop out the seeds and strings. Season the flesh of the squash with one-third of the salt and place it flesh side down on the baking sheet. Bake for 35 to 40 minutes, or until the squash is tender.
3. Meanwhile, cook the rice according to package directions.
4. Add the broth to a large pan with the onions and garlic. Cook over medium heat until the onions have started to soften, about 3 minutes. Add the mushrooms, thyme, and remaining salt. Continue to cook for another 3 to 5 minutes until the mushrooms start to soften.
5. Wilt in the kale leaves then add the cooked lentils and rice. Stir to combine. Spoon the rice and lentil mixture into the baked squash.
6. Enjoy!