Lentils are great for a filling, fiber-rich protein source. These ones were great because they were already cooked too! I had a local kabocha squash on hand from the farmer’s market, so I wanted to incorporate them somehow. When I saw that I still had some of TJ’s Harvest blend and some quinoa in the pantry I knew just the thing to do . . . stuff it! oh yeah
Beluga Lentil & Quinoa-Stuffed Kabocha
Serves: 4
Ingredients
- 2 medium-sized kabocha, cut in 1/2; seeds removed
- 1 3/4 cups water or low-sodium broth
- 3/4 cup TJ’s Harvest Grain blend + 1/2 cup quinoa
- 1/4 cup raisins
- 1 tsp olive oil
- 1/2 cup TJ’s soycutash mix (or any frozen veggies mix)
- 1/4 cup chopped walnuts
- 1/2 cup beluga lentils, cooked
- 1/3 cup grated parmesan
- spices: garlic powder, Mrs. Dash, salt, pepper, pinch of cinnamon & cayenne
Directions
Roast kabocha halves, cut side down & covered with foil at 375 F until soft, or about 30 minutes.
I always get munchy while making dinner so I decided to grab a carrot with roasted red pepper hummus 🙂
While they are roasting, after a little snack, heat the water or broth in a pot until boiling; add harvest blend, quinoa, raisins, soycutash mix, spices, and olive oil. Reduce heat to low and simmer for 15-20 minutes. Once liquid is absorbed, turn off heat and add the walnuts, lentils, and parmesan.
Stuff the grain mix into each kabocha 1/2 and serve! Easy and very filling!
Beans and lentils always fill me up and I didn’t even crave anything ‘sweet’ after dinner 🙂
