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Delicata Squash Stuffed with Lentils

[1]Delicata squash are beautiful little critters. They are long and yellow with green stripes in the crevices and have a sort of cross between butternut squash and sweet potato flavor to them. In this case, that flavor pairs marvelously with the hint of coconut that’s added into the lentils and tofu.

Don’t get discouraged by the number of ingredients and steps. There are really only a few parts to this recipe that can cook while you work on the next: 1) marinate tofu, 2) cook squash, 3) cook lentils, 4) cook tofu, 5) put it together. Oh, and 6) Eat! Easy peasy.

Delicata Squash Stuffed with Lentils

Recipe by: Megabeth

Ingredients

Press tofu to remove excess water. Cut into cubes.  Whisk tofu marinade ingredients together in a small bowl. Put tofu into medium bowl and coat with marinade and set-aside for at least 10 minutes. The longer the better…

Preheat over to 400.

Cut the delicata squash in half lengthwise and remove seeds. Place on oiled baking sheet cut side up. Rub with coconut oil and sprinkle salt on each half. Put in preheated oven for 25 – 30 minutes – until soft. Scrape the flesh with the fork to “loosen” it up a little.

Saute onions in ghee over medium heat. Once  softened add garlic and cumin and mustard seeds. Stir. Allow to cook 1 minute. Add spices and cook for about 30 seconds.

Stir in dried lentils. Then, pour in vegetable broth and coconut milk.  Bring to a boil. Then, cover, reduce heat and simmer for 15 – 20 minutes.

As the lentils and squash are finishing cooking, spread the marinated tofu on an oiled baking sheet and bake in oven for 20 minutes, turning frequently, until browned. **Alternatively** you can add some coconut oil into a saute pan on the stove and cook tofu over medium-high heat until browned.

Stir in the tofu into the cooked lentils.  Scoop the lentil mixture into the squash halves. Add some slivered almonds or roasted pecans, as desired.