Included in this little autumn lunchtime feast:
half a buttercup squash (or kabocha)
quinoa
lentils
dried herbs
A little ‘trick’ I use when preparing quinoa is to cook it in veggie broth and dried herbs instead of water. It adds flavor and eliminates that gritty or ‘earthy’ taste that can sometimes accompany it. You can do the same with lentils, rice, millet, etc.
Lentils are one of my favorite sources of vegetarian protein – half a cup packs around 10g! They’re a good source of soluble and insoluble fiber, which helps keep our blood sugar stable, improves digestion and allows us to feel satiated. They’re also a great source for iron, and folate.
Quinoa & Lentil Stuffed Buttercup Squash
Serves 1
Preheat oven to 425F. Coat a baking sheet with olive oil. Cut squash in half, remove seeds and stringy pulp. Place the squash face down and bake for 30-35 minutes or until tender.
Cook 1/4 cup quinoa and 1/4 cup lentils according to directions and set aside. (Both should yield around 1/2 cup after cooking.)
Once the squash is done, Scoop the flesh from one half into a bowl (or prepare it right in the squash, like I did)
Now add:
cooked quinoa
cooked lentils
dash of rosemary
pinch of sage
salt & pepper, to taste
Stir the quinoa, lentils, squash and herbs together. Place the stuffed squash into a baking dish and put it back in the oven to warm thoroughly (about 5 minutes.)
Save the remaining squash half for lunch the following day. You could eat it plain with some salt & pepper, mash it up and use it in pancakes, waffles or muffins. Or create another stuffed bowl!
