Delicata Squash Stuffed with Lentils

March 20, 2016 By: Megabeth Category: Main Dishes, Recipe

Delicata Squash Stuffed with LentilsDelicata 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.

Delicata Squash Stuffed with Lentils

Delicata Squash Stuffed with LentilsDon’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


  • 2 delicata squash (or other winter squash)
  • coconut oil
  • 12.3 oz extra firm tofu, drained
  • Tofu Marinade
    • 1/4 cup extra virgin olive oil
    • 1/4 cup rice wine vinegar
    • 1/4 cup low-fat coconut milk
    • 1 t turmeric
    • 1 t cardamom
    • 1 t curry
  • 1/2 white onion, sliced
  • 1 t ghee or coconut oil
  • 1 cup yellow lentils (or brown)
  • 1 clove garlic, minced
  • 1 t turmeric
  • 1/4 t mustard seeds
  • 1 t cumin seeds
  • 1 t curry
  • 2.5 cups vegetable broth
  • 1/4 cup low-fat coconut milk
  • slivered almonds or roasted pecans as garnish, optional

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.

Delicata Squash Stuffed with LentilsSaute 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.

Delicata Squash Stuffed with LentilsStir 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.

Delicata Squash Stuffed with LentilsStir in the tofu into the cooked lentils.  Scoop the lentil mixture into the squash halves. Add some slivered almonds or roasted pecans, as desired.

Delicata Squash Stuffed with Lentils


Slow-Cooker Lentil Soup

January 25, 2011 By: Megabeth Category: Main Dishes, Other

Soup on a cold day? Perfection. This lentil soup is such an easy recipe to do and the results are so good and filling. Better yet, I was able to prep all the ingredients the night before so that the next day I could employ the In-House Taste Tester to throw everything in the slow cooker. Then when I got home, I just needed to add the final ingredients and dinner was served.

Slow-Cooker Lentil Soup
by Megabeth

  • 3 carrots, chopped
  • 1/2 red onion, chopped
  • 3 cloves garlic, pressed
  • 8 cups vegetable broth
  • 2 cups lentils, rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley

Throw the ingredients above into the slow cooker, set it on low, and walk away. Let the soup cook for at least 6 hours.

Before serving the soup, stir in the following and let simmer for another 10 minutes:

  • 2 teaspoons balsamic vinegar
  • 2 teaspoons salt
  • 1 teaspons freshly ground pepper
  • 1 cups kale, chopped (I had some fresh kale I had frozen which worked perfectly.)


Veggin’ Cookbook Challenge: Daikon Curry

December 10, 2010 By: Megabeth Category: Cookbook Chronicle Challenge, Side Dishes

This recipe also comes from the “Greatest Ever Indian: Easy and Delicious Step-by-Step Recipes” cookbook reviewed at the same time I did an Eggplant Curry recipe. This is a very simple and unique side-dish. Daikon radish has a very distinct sharp taste to it but I have read that towards winter daikon radish becomes a bit milder and perhaps sweeter. At first bite, I wasn’t sure I liked this dish so I took a second bite. Yes, in fact, I did think it was pretty good.  I think I figured out that I liked it even better served cold because I couldn’t stop eating the leftovers and neither could my In-House Taste Tester.

Daikon Curry
from Greatest Ever Indian: Easy and Delicious Step-by-Step Recipes

1 lb daikon, preferably with leaves
1 tbsp moong dal
1 1/4 cups water
2/3 cup vegetable oil
1 onion, thinly sliced
1 garlic clove, crushed
1 tsp dried chili flakes
1 tsp salt

Rinse, then peel and slice the daikon, together with its leaves if wished. Place the daikon, the leaves (if using), and the moong dal in a pan and pour over the water. Bring to a boil and cook until the daikon is soft. Drain the daikon thoroughly, and use your hands to squeeze out any excess water.

Heat the oil in a pan. Add the onion, garlic, dried chili flakes, and salt and cook, stirring occasionally, until the onions have softened and turned a light golden brown color.

Stir the daikon misture into the spiced onion mixture and mix well. Reduce the heat and continue cooking, stirring frequently, for 3-5 minutes. Transfer the daikon curry to individual serving plates and serve hot with Chapatis. (Megabeth note: This was also really good cold, leftover, right out of the fridge.)

Spinach Moong Dal (Yellow Lentil) Soup

April 28, 2010 By: Megabeth Category: Main Dishes, Other, Side Dishes

Spinach Moong Dal Soup

Served over rice, this spinach moong dal soup becomes a hearty, soul-warming meal. In fact, this dish straddles the the line between soup and an entree. Also, according to the in-house taste tester these lentils were even better the next day.

By the way, it’s worth going through the effort of using whole cumin seeds and peppercorns.  As you work your way through your bowl you get hit with all your senses by this great combination of spices. You will probably get the same effect with the ground version of these spices, but if you have the whole seeds, go for it!

Also, add more spinach than the recipe calls for, heck, why not?

Spinach Moong Dal Soup

  • 1 cup yellow moong dal (Note: I used toor dal, any yellow lentil will do.)
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1/2 inch piece ginger, finely chopped
  • 1 tsp whole black peppercorn
  • 1 tsp turmeric
  • 1/2 tsp red chili powder
  • 4 cups water
  • 1 tsp salt or to taste
  • 1 cup packed baby spinach
  • 1/3 cup lemon juice (Note: I added about 1/8 cup of lemon juice. I thought that maybe 1/3 cup was a lot, maybe you’re more adventurous.)
  • 1/2 cup loosely packed coriander, chopped fine (Note: Optional, of course, if you get that “soapy taste”)

Place dal in large bowl and rinse several times under running water. Drain and reserve. Place heavy-bottomed saucepan over medium heat and add ghee. When melted, add cumin seeds, bay leaf, ginger and black peppercorn.

Sizzle spices 30 seconds, then add turmeric and red chili powder.

Sizzle another 30 seconds, then add reserved dal, water and salt.

Bring to a boil over high heat, stirring occasionally. Reduce heat to low and cook covered until dal is soft and mushy, about 15 minutes.

Mix in spinach and cook for another 10 minutes until spinach is wilted and soft.

Mix in lemon juice and chopped coriander. Serve hot.

Serves four

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