Skinny Stuffed Squash

January? Done.

February? Totally ready for you.

What better way to start off the month than with this amazing healthy dinner.

Butternut squash is a fabulous grounding, winter vegetable. It is super low in sugars and carbs - the great evils of our world ;-) and filled with:

Vitamin A (hello gorgeous skin)
Vitamin C (hello to even more gorgeous skin + immune system support)
Vitamin B-6 (vital energy boost)

When you cut it in half and take out the seeds you are left with cute little bowls - just waiting to be filled...

So I've filled them with lentils (protein and iron powerhouse) and a hint of sweetness from pure maple syrup.

Delicious, healthy and beautiful. What more could you ask for?

Sending you sunshine, happiness and skinny squash love,
Kim


Ingredients
1 squash makes 2 servings, easily double the recipe to serve 4
1 medium size butternut squash, halved and seeded
1/2 cup lentils, rinsed and drained
1/4 red onion, chopped
1 garlic clove, minced
1/4 cup fresh parsley, chopped
2 Tbsp olive oil, divided
1 Tbsp apple cider vinegar
2 tsp pure maple syrup
1/2 tsp turmeric
1/4 cup dried cranberries, chopped
fresh ground pepper and sea salt

Instructions
Preheat the oven to 425. place the squash halves in a large glass baking dish, cut side up, and add an inch of water to the bottom of the dish. Cover with foil and bake for 45 minutes covered and about 15 minutes uncovered. The squash is done when the flesh is very tender when poked with a fork.

While the squash is cooking, sauté the red onion, garlic and one tablespoon of olive oil in a medium size pot on low heat. When the onion is fragrant and tender (about 5 minutes), add the lentils and enough water to just cover them. Simmer on low heat until the lentils absorb the water. The lower the heat the better - if you boil the lentils they will turn to mush.

In a small bowl whisk together one tablespoon of olive oil, the apple cider vinegar, maple syrup and turmeric. When the lentils are done cover them with this mixture and add in the parsley and cranberries. Stir to combine and simmer on low for another 5 minutes.

Once the squash is done remove it from the baking dish and place it on a plate. Scoop the lentil mixture to fill the empty seed cavities (the bowl). Sprinkle with fresh ground sea salt and pepper. I like to serve this with a bit of kale massaged with a splash of lemon juice and salt and pepper.

Enjoy!

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