Lentil Stuffed Pepper Squash

Nutty lentils, sweet pineapple and tender, colourful pepper squash combine for a fiber rich vegetarian dinner.

Ingredients:

1 pepper squash

1 tsp olive oil

salt and pepper to taste

1/4 cup red lentils, rinse and drain

3/4 cup water

1/4-1/2 tsp curry powder

1/4 tsp garlic powder

1/4 cup pineapple juice, reserved from canned pineapple below

1/4 cup green peas

1 small onion, diced

2 canned pineapple rings, cut in chunks 

2 tsps butter or coconut oil

1/2 tsp fresh minced ginger

1/4 tsp red pepper flakes 

First cut the squash in half and clean out the seeds. I found using an ice cream scoop works well for this job. Brush the flesh with olive oil then add salt and pepper to taste. Lay cut side down on a lined baking sheet and roast in a 400°F oven for 30 minutes or until fork tender.

 

While the squash cooks microwave the lentils and water 8-10 minutes. Once cooked add the curry powder, garlic powder, pineapple juice and green peas. Set aside.

In a frying pan heat butter to high and add the onion and pineapple chunks to brown for 4 minutes, then toss and cook another 3 minutes. Remove from heat and add the ginger and red pepper flakes.

 

Fill the squash halves with the lentils/pea mixture and top with the onions and pineapple.

Bake in a 350°F oven for 30 minutes. 

(And yes, you can eat the skin too!)

Serves 2

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