Simple Stuffed Squash with Lentils, Spiced Okra & Vegan Parmesan (Vegan/GF)
This simple and easy winter squash recipe is quick to prepare and combines the sweet and savoury flavours of dumpling squash with red wine and tomato.
sweet dumping squash
15 oz. brown lentils rinsed and drained
5.5 fl. oz tomato paste
red onion finely chopped
okra sliced about 3mm thick
oregano dried or fresh
olive oil + have a little extra oil for greasing the baking sheet
handful fresh parsley or fresh cilantro
Preheat the oven to 375°F with a rack in the middle position.
Slice the squashes in half from stem to root and scoop out the seeds and fibres.
Place the squash halves cut-side-down on a lightly greased baking dish or cast iron pan. Roast for 30 - 40 minutes or until soft and tender when poked with a fork. Be sure to check occasionally.
While squash is roasting prepare filling: In a large non-stick frying pan, heat 1 tablespoon of olive oil over medium high heat. Add cumin and turmeric, toast until fragrant, roughly 1.5 minutes.
Add onion, sauté until tender about 2 minutes.
Add okra and sauté for another 5 minutes, set aside.
In the same frying pan over medium heat, add lentils, tomato paste, red wine, oregano, salt and cook for about 15-20 minutes, stirring frequently until all liquid is absorbed then remove from heat.
Remove roasted squash from the oven and flip onto a plate with the cut-side-up. Divided in 4 equal portions for each half of squash, ladle in lentils and top with spiced okras.
Top with fresh parsley or cilantro.
Vegan parmesan (optional):
Add all ingredients (cashews, almonds, nutritional yeast, garlic powder and salt) in a blender or food processor and pulse until smooth. Sprinkle onto squash halves as desired.
Vegan parmesan is optional and can be replaced by ordinary parmesan for non-vegans.
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