Acorn Squash Lentil Bowl

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Happy Thanksgiving week friends! So I really can not believe that Turkey Day is Thursday! As we all gear up for some delicious Turkey and sides I wanted to share a really fun meat-free recipe that is super fun for a crowd or perfect just for 2! I promise this is loaded with oodles of good nutrition, portioned sized,  and will wow your taste buds!! So with Christmas knocking at our door and Fall coming to an end, here is a festive, Fall, and great Thanksgiving dish that is sure to nourish, satisfy, and the little squash bowls are super cute!!! Enjoy!!!

Acorn Squash Lentil Bowl
8 acorn squash – sliced in half, de-seeded
3 cups red lentils
4 cups Vegetable broth
1 large Shallot- chopped
1-2 garlic cloves minced/finely chopped
3 cups carrot-chopped
3 cups copped zucchini
Acorn Squash prep:
Cut acorn squash in half and lightly scoop out the seeds and few slimy insides making a slight bowl shape but leaving the edible portion of the squash. Pre-heat oven to 400 degrees, place all squash bowls on baking sheet and brush with avocado oil, sprinkle with sea salt/pepper
Bake until the inside of the squash is soft.
Lentils Prep:
Rinse Lentils well and drain, cool lentils in Vegetable broth for approx 12-15 min or until tender.
Veggie prep:
Combine chopped carrot, chopped shallot, and minced garlic in sauce pan over stove with 1 tbsp avocado oil. Sauté until carrots start to tenderize then add the zucchini until all veggies are soft/tender. Add sea salt and pepper to taste.
All of this cooks really at the same. Once the acorn squash bowls are fully cooked remove from heat and stuff with lentils and sautéed veggies. Parmesan is very good on the top as well but totally optional;) Serve with side salad and enjoy;)

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