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Stuffed Acorn Squash with Curried Lentils

Kara Lydon
  • minutes
  • Serves

INGREDIENTS

3

Acorn squash, medium

2 cups

Baby spinach, packed

1

Cilantro

2 cloves

Garlic

1/2 tsp

Ginger, ground

1

Onion, small

1 cup

Red lentils

3/4 cup

Coconut cream

3 cups

Vegetable broth

1 1/2 tbsp

Curry powder

1

Salt and pepper

1 1/3 tbsp

Olive oil