Lentil Stuffed Squash with Mushroom Gravy

Kimberly Snyder’s

INGREDIENTS

4 medium acorn squashes

4 tbsp coconut oil

5 cups vegetable broth

1 cup dried green lentils, soaked overnight and rinsed well

4 garlic cloves, minced

2 cups finely diced yellow onion

1 bell pepper, finely diced

2 carrots, finely diced or grated

1 celery stalk, finely diced

1 heaping tsp dried thyme

½ heaping tsp cumin

1 lb baby bella cremini mushrooms, thinly sliced

3 tbsp organic tamari

¾ tsp minced fresh thyme

2 tbsp arrowroot starch Freshly cracked pepper Sea salt to taste

INSTRUCTIONS

1. Cut acorn squash in half. Brush thinly with coconut oil. Roast at 400 degrees until fork tender.

2. In a large pot, heat 2½ cups broth. Add lentils and bring to a boil. Reduce heat, cover and simmer for about 40 minutes, stirring occasionally. Once done, remove lid and set aside to cool, but do not drain. The lentils will thicken a bit upon standing.

3. In a pan, heat 2 tbsp of the coconut oil over medium heat. Sauté 2 minced garlic cloves, 1 cup diced onion, diced bell pepper, carrots and celery for about 5 minutes.

4. Add 1 tsp of dried thyme and the cumin, mixing well to incorporate. Set aside to cool.

5. Combine sautéed vegetables with the lentils and mix well. Taste, adding salt and pepper as needed, or any other herb or spice you might like.

6. Prepare the gravy. Heat 2 tbsp coconut oil in a medium saucepan over mediumhigh heat. Add 2 minced garlic cloves and remaining onions. Sauté for about 4 minutes.

7. Stir in the mushrooms and sauté for 5 more minutes, until mushrooms are tender.

8. Add remaining 2½ cups vegetable broth, tamari and ¾ tsp fresh thyme to the mushroom-onion mixture. Bring to a boil over medium heat.

9. Lower the heat to medium-low and allow to simmer, covered, for about 25 minutes, stirring occasionally.

10. Stir in the arrowroot starch and cook the sauce, stirring frequently, for another 5 minutes.

11. Transfer the sauce to a blender and blend until smooth.

12. Spoon veggie mixture into squash halves and top with mushroom gravy.

Serves 4–6.