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Black Beluga Lentils® & Kale Stuffed Squash

Black Beluga Lentils® & Kale Stuffed Squash
This Black Beluga Lentils® stuffed squash recipe is a delicious and easy addition to a fall or winter meal. Great to warm up as leftovers, too. (Adapted from a recipe published in www.deliciousyum.com)
Black Beluga Lentils® & Kale Stuffed Squash
This Black Beluga Lentils® stuffed squash recipe is a delicious and easy addition to a fall or winter meal. Great to warm up as leftovers, too. (Adapted from a recipe published in www.deliciousyum.com)
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Servings 4Servings
Prep Time 30Minutes
Cook Time 45Minutes
Rating
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Votes: 0
Rating: 0
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Servings 4Servings
Prep Time 30Minutes
Cook Time 45Minutes
Instructions
  1. Place squash halves face up in a roasting pan. Roast at 350°F for 45 minutes, until tender.
  2. In medium saucepan, cover lentils with 2 inches of water. Bring to boil. Cover, then reduce heat to a simmer. Cook 20 minutes or until just tender. Drain and set aside.
  3. While lentils are cooking, warm coconut oil in a medium sauce pan. Add onion and brown for about 5 minutes over medium-high heat. Add pepper and stir together, cooking 7 minutes. Add garlic and stir 5 more minutes.
  4. Place the chopped kale in the pot and stir, over medium heat. Once the kale is wilted, place in a large bowl with cooked lentils and stir. Add salt and pepper to taste.
  5. Fill squash with lentil/kale mixture. Sprinkle with chopped nuts, and bake 10-15 more minutes. Serve hot.
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