Spicily Stuffed (butternut) Squash

OPEN SOURCE FOOD
13Ingredients
65Minutes
260Calories

Ingredients

US|METRIC
  • 1 butternut squash (halved lengthways)
  • 200 grams lentils (can of)
  • 1 purple onion
  • 3 button mushrooms (halved)
  • 150 milliliters hot water
  • 1/2 lemon
  • 1 tablespoon cinnamon
  • 1 tablespoon cumin seed
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 dash cayenne pepper
  • 1 tablespoon mint
  • 1 tablespoon parsley
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    Directions

    1. 1) Drizzle the butternut squash with olive oil and bake for half an hour at 190 degrees C. When cooked through, scoop out the flesh.
    2. 2) Fry the onion and spices. Add in the lentils, squash and water. Allow to simmer until it's almost absorbed.
    3. 3) Add the lemon juice and herbs, then place the mixture into each half of the squash. Bake for another 15 minutes and serve with salad.
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    NutritionView More

    260Calories
    Sodium1% DV20mg
    Fat2% DV1.5g
    Protein31% DV16g
    Carbs17% DV51g
    Fiber84% DV21g
    Calories260Calories from Fat10
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium20mg1%
    Potassium1040mg30%
    Protein16g31%
    Calories from Fat10
    % DAILY VALUE
    Total Carbohydrate51g17%
    Dietary Fiber21g84%
    Sugars5g10%
    Vitamin A250%
    Vitamin C70%
    Calcium15%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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