For the Squash and Filling:
2-3 cushaw or butternut squashes, cleaned and unpeeled
3 tablespoon extra-virgin olive oil, divided
1½ cups brown rice
1 cup uncooked brown lentils, rinsed and drained
1 quart vegetable stock or water
Kale, roughly three large handfuls, cleaned and chopped
1 tablespoon poultry Mix
For the Poultry mix:
1 tablespoon salt
1 tablespoon + 1 teaspoon pepper
1 tablespoon poultry seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
- Preheat the oven to 400°F. Slice cleaned squash into 1 inch rings. Removing the peel is unnecessary. Scoop out seeds keeping as much ﬂesh attached as possible.
- Coat rings with 2 tablespoons of oil. Arrange rings on a parchment-lined baking sheet with at least ½ inch between rings.
- Prepare the rice according to package directions and set aside to cool.
- Chop the onion. Heat 1 tablespoon of oil over medium heat. Saute the onion with 1-2 teaspoon of poultry mix.
- Once onion is translucent and starting to brown, add lentils and stir to coat. Add stock or water, if using, and stir again.
- Cook on medium to medium-low heat for approximately 30 minutes, stirring occasionally to be sure lentils aren’t sticking to the pan. Test the lentils for doneness after about 25 minutes. After 15 minutes, put the squash rings in the oven for 20 minutes.
- Once the lentils are done, add the kale and stir. Cover the pot and allow the kale to cook for about 5-7 minutes until tender but still bright colored. Taste for seasoning. Add more poultry mix as needed.
- Remove from the heat and stir in the brown rice. When the time is done for the squash, turn the rings over and stuﬀ them with the lentil mixture.
- Return to the oven for 15 more minutes or until tender. Serve warm.
Recipe and photo courtesy of Josie Walker
Total Fat: 4g
Saturated Fat: 0.5g