This recipe comes from one of the women who works with me at the store - she is ALWAYS trying to get me to eat - and cook healthier! I haven't tried this, but it looks yummy, and is very simple to make! Thanks Jodi!
Cut Acorn Squash in
half, remove seeds & rub with a little bit of olive oil and salt. Depending
on the size of the squash will serve 2-4.
Bake it empty but covered
with tin foil. Also, put a little bit of water in the bottom of the pan. Cook at 350 for between 45 minutes to an hour
or until soft.
In a pot or small Dutch oven using about 1 T grape seed or olive or canola oil SAUTE:
half an onion diced 1-2
gloves garlic
some green pepper
1-2 T mixed ground cumin/fennel/coriander seeds
1T garam masala (note different brands have different
ingredients & amount – mine is Deep brand and has lots of chili powder, if
yours does not add chili powder)
Cook until onion is wilted & seasonings are fragrant
MIX Into the pot:
1 cup cooked Brown Basmati rice 2
cups cooked black beans
1/2 cup cooked lentils salt/pepper/chili powder to taste
Adjust the other seasonings as well and heat through.
Stuff the squash & bake uncovered at 400 for about 10 minutes.
Serve plain, or as
pictured above with onion and diced tomato heated through with a bit of Italian
seasonings.
Recipe by: Jodi Higgins
October 18, 2012
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