Summer Lentil Stuffed Pattypan Squash
Cook, chop, prep, scoop, bake, eat! Make 4, savory stuffed squash cups for lunch, make a big batch for the barbeque party, or a unique side dish for dinner. Eat well, feel good.
Ingredients
rotini: 1 (8.5 oz) package ready pasta
French lentils: 1/2 cup
pattypan or sunburst squash: 4
scallions: 4, sliced
carrot: 1, shredded
sun dried tomatoes: 1/2 cup, rehydrated and cut julienne
garlic: 2 cloves, minced
thyme: 1/2 tsp, dried
olive oil: 2 tsp
sea salt (to taste)
Instructions
Place the French lentils in a pot and cover with filtered water by a few inches. Bring to a boil, then lower to a simmer an cook for about 30 minutes until tender but not mushy. Rinse and drain.
Meanwhile, to prepare the squash, slice the tops off, then scoop out the centers leaving 1/2 inch from the outside so you have a hollow cavity. Set the shells aside, and chop the insides you have scooped out. Add them to a pan, along with the scallions, carrot, tomatoes, garlic and thyme. Add a few tsp olive oil and saute until they are all tender. Once the lentils have finished cooking, stir them in as well and season to taste with sea salt.
Spoon the filling into the hollowed out squash shells, place on a baking sheet and drizzle with a little olive oil. Cover with a piece of foil so they do not dry out, and cook at 400F degrees for about 45 minutes or until the squash is tender and heated through.
Recipe was originally posted on Fragrant Vanilla Cake