Curried Lentils, Garbanzo Beans, and Spinach Stuffed Acorn Squash

🧂 Ingredients

• 1 Acorn Squash
• 1 Tablespoon Olive Oil
• 1 teaspoon Curry Powder
• 1 teaspoon Cumin
• 32 Ounces Vegetable Broth

  or Chicken broth
• 1 Cup Lentils
• ½ Tablespoon Olive oil
• 1 Medium Onion

  Chopped
• 1 ½ teaspoons Minced Garlic
• 1 ½ Cup Garbanzo Beans

  drained
• 1 Cup Spinach
• 1 Habanero pepper

  Optional
• 2 Tablespoons Curry powder
• 2 teaspoons Cumin
• 1 teaspoon Turmeric
• 1 teaspoon Sea Salt
• 1 ½ Cups Plain, Non-fat Greek yogurt

Instructions

• 1 Cut the acorn squash in half. Cut it lengthwise from the stem.
• 2 Remove the seeds
• 3 Place the squash in a casserole dish, cut side up, and brush about a tablespoon
  of Olive oil over the inside of the squash.
• 4 Mix together one teaspoon of curry powder and one teaspoon of cumin. Sprinkle
  the mix on the inside of the acorn squash.
• 5 Pour ½ cup water into the bottom of the casserole dish. Place in a 375-degree
  oven. Cook for one hour.
• 6 Rinse and drain the lentils in cool water. Place the lentils in a pan and cover
  with the vegetable broth. Bring to a boil and turn down to a simmer. Simmer for
  about 15 minutes until most of the broth is absorbed into the lentils.
• 7 Heat olive oil in a large saute pan. Add chopped onion and minced garlic. Saute
  until the onions are soft and translucent.
• 8 Add the drained garbanzo beans with the onions
• 9 Add the additional spices (curry, cumin, turmeric, and sea salt). Cook for a
  couple of minutes until the spices are fragrant
• 10 Add the cooked lentils and remaining broth.
• 11 Add the spinach. If you want it spicy add the chopped habanero.
• 12 Add 1 cup of water to the mixture. Bring to a boil, then turn the heat down to a
  simmer. Simmer until the water has reduced in half.
• 13 Remove the garbanzo bean lentil mixture from the heat. Stir in the yogurt.
• 14 When the squash is soft and easy to pierce with a fork, remove it from the oven
  and let it cool for a few minutes before handling.
• 15 Use a spoon to scoop out about half of the squash meat leaving a thin layer
  along the inside. Place the acorn squash shell back in the baking dish.
• 16 Mix the scooped-out squash meat into the garbanzo bean lentil mixture.
• 17 Stir the mixture together. The squash will be soft and will mix well into the
  garbanzo bean lentil mixture. It will help the mixture to thicken.
• 18 Fill both squash halves with the mixture. Divide the filling up and stuff into
  the acorn squash shells in the baking dish.
• 19 Put the squash back in the oven and bake for 15 minutes to heat through.
• 20 Remove from the oven and serve.
• 21 Enjoy!

Nutrition Info