Recipe: Holiday Stuffed Butternut Squash with Lentils and Kale

recipe: Seafood and Vegetarian

PHOTO CREDIT: HeavenLynnHealthy.com

This recipe for Stuffed Butternut Squash with Lentils and Kale is the perfect vegetarian entree for you and your family! It’s rich, healthy, delicious, and will satisfy even your hungriest dinner guest. Bonus? It’s completely plant based, gluten free and refined sugar free!

Ingredients

  • For the Butternut Squash
  • 2 butternut squash
  • 4 tablespoon of extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon of pepper
  • For the Lentil-Kale Filling
  • 1 red onion
  • 2 garlic cloves
  • 1 1/2 cup lentils
  • 80 grams of chopped kale
  • 1/4 cup water
  • 3 tablespoons of tahini
  • 1/2 cup chopped pecans
  • 8 dried apricots
  • 1 teaspoon edible flowers
  • 1 teaspoon cumin
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1 lemon
  • Fresh herbs: mint, cilantro, parsley

From the kitchen of:

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Printed from GetHealthyU.com

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