Acorn squash stuffed with rice and orange lentils
Ingredients:
6 medium acorn squashes, sliced horizontally andemptied from the seeds,
1 large peeled and grated carrot,
3 cloves of garlic
1 teaspoon of curry powder,
½a teaspoon of nutmeg spice,
1 cup of orange lentils, soaked overnight,
1/2 a cup of basmati rice washed andsoaked for several hours,
1.5 cup of boiling water,
A teaspoon of Himalayansalt and coriander for garnish,
500 ml coconut cream,
Olive oil.
Instructions:
In a pot, steam the carrot, coriander and the spices.
Add a little bit of olive oil, mix and turn off the heat.
In a separate pot, fry the rice with a little bit of olive oil for about 3 minutes. Fill the rice pot with boiling water, and add the lentils. Cover the pot and cook until everything softens.
Heat the oven to 180 degrees.
place the squashes facing down on top of the baking tray and bake them for about 25 minutes, until softened.
Remove from the oven, and cool down.
Take out the fleshy inner part of the pumpkins and transfer it to a bowl.
Add the rice and the lentil stew to the bowl with spices and the coconut cream (optional), and mix.
Fill the squashes with the mixture and place on the baking tray facing up.
Bake for another 40 minutes.
