This hearty meal is full of satisfying flavors and substance to warm you up on a chilly night. Quinoa and lentils pack lots of fiber and protein; one serving of lentils has 15 grams of fiber (that’s half of your estimated daily needs) and 13 grams of protein (just under what 2 oz. of meat provides).
Turmeric, garlic, pepper, onion and squash all add cancer fighting and immune supportive properties while the coconut oil is a healthy fat perfect for cooking at higher temperatures. To top it off, this dish is gluten-free!
- 1 cup (170 g) quinoa, dry
- 8 cups water
- 3/4 cups (150 g) dry green lentils
- 2 acorn squash
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/8 tsp cumin
- 4 cloves garlic
- 1/2 onion
- 1 red pepper
- 2 tbsp coconut oil
- 1/8 tsp turmeric
- Preheat oven to 425 degrees F (200 C) .
- Wash squash and cut in half and remove seeds
- Add 1/2 inch of water to a baking dish and place squash, flesh side down to bake for 30 minutes.
- Cook quinoa in a rice cooker or stovetop by combining 1 cup dry quinoa with 2 cups water and a pinch of sea salt.
- Cook lentils in pot on stovetop. Boil 4 cups water then reduce heat to a simmer, add lentils. Cover but leave a slit in lid and simmer for 35 minutes until tender checking around 25-30 minutes to prevent overcooking.
- While quinoa and lentils are cooking, wash red pepper, chop. Chop garlic and onion.
- Sauté garlic, onion, & red pepper in 1 Tbsp. coconut oil until golden brown and soft, about 8-10 minutes. Once ready place veggies into a large bowl.
- Mix quinoa and lentils into the bowl with garlic, onion, and red pepper. Add salt, pepper, cumin, turmeric.
- Melt 1 Tbsp. coconut oil on stove and pour into mixture saving a little bit to drizzle on top of stuffed squash halves.
- Remove squash from oven and flip over.
- Stuff center of squash with quinoa and lentil veggie mixture.
- Drizzle remaining coconut oil over top of squash. Return to oven and bake for additional 15-20 minutes until warm and flesh of squash is soft.
- Acorn Squash: delicata squash, pumpkin
- Red Pepper: green, yellow or orange pepper, mushroom, eggplant
- Nutrition per serving:
- Saturated Fat6g
- Protein 16g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.