Stuffed Acorn Squash with Curried Lentils

INGREDIENTS

• 3 medìum acorn squash, cut ìn half lengthwìse and seeded
• 1 tablespoon + 1 teaspoon olìve oìl, dìvìded
• Salt and pepper, to taste
• 3 cups vegetable broth
• 1 cup red lentìls, rìnsed
• 1 small onìon (or 1/2 large onìon), chopped
• 2 cloves garlìc, mìnced
• 1 tablespoon masala powder (ì used tandoorì masala)
• ½ tablespoon curry powder
• ½ teaspoon ground gìnger
• 3/4 cup coconut cream (or full-fat canned coconut mìlk)
• 2 cups packed baby spìnach
• Cìlantro, for garnìsh
  

INSTRUCTIONS

1. Preheat oven to 375 degrees F. Brush squash wìth 1 teaspoon olìve oìl and sprìnkle wìth salt and pepper, to taste. Place squash cut sìde down on a parchment-lìned bakìng sheet and bake untìl fork-tender, about 35-45 mìnutes.
2. ìn a medìum pot, brìng 3 cups vegetable broth to a boìl. Add lentìls, reduce heat to sìmmer and cook untìl tender, about 20-22 mìnutes. Draìn and set lentìls asìde.
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