Stuffed Curried Lentil Delicata Squash 🍁
I found out one of my mentors at work (and the one who brought me to Nike) got laid off today. It’s been a sad emotional day and I’ve been trying my hardest to keep it together and not emotional eat. I know it won’t make me feel better and it sure as hell won’t make him get his job back. I also found out my job is safe so the anxiety I’ve had for almost 5 months when they announced the restructuring is officially gone. It’s been quite the week and it’s only Monday.
On a better note, I made these comforting delicata squash boats stuffed with a curried lentil/brown rice mixture. It was amazing and just what I needed after this long, draining day.
dEATS (per 2 squash halves 2💜5💙8💚)
-cut squash in half, lengthwise and scoop out seeds. Spray with olive oil spray and coat with salt and garlic powder. Roast face down in 425 degree oven for 30 minutes or until tender and the edges are caramelized.
🍂Curried Brown Rice and Lentil stuffing:
-In instantpotofficial combine 1 cup dry brown lentils, 1 cup dry brown rice, 1 yellow onion, 8oz diced mushrooms with 3 cups of vegetable broth, 2 tablespoons of curry powders and 2 tablespoons of freshly grated ginger. Cook on high for 15 minutes and natural release
-stuff each half of delicata squash with 1/4 cup mixture
🍂Lemon Tahini Drizzle
-combine 1 tablespoon of tahini with juice of 1 lemon, a pinch of salt and some garlic powder. Thin with water, to taste. Drizzle a teaspoon of sauce on each squash and top with cilantro