4 summer squash, stems removed, cut in half, seeds removed
3 green onions, sliced
3 cloves of garlic, chopped
1 green pepper, diced
1-2 carrots, finely diced
1 tomato, diced
1 cup red lentils
2 1/2 cups water
1/4 tsp salt
pepper to taste
2 tsp cumin seeds
2 tsp garam masala
4 tsp melted butter
2 tsp honey

2 tsp minced ginger
1 jalapeno, chopped
2 tbsp cilantro, chopped

Serves 4 Print Send to a Friend


We made this twice since starting with Terramor because these squashes are so yummy.

1. Preheat your BBQ or preheat an oven to 350°F.
2. Mix the honey and melted butter, add one tsp of the garam masala and stir. Brush this mixture on the halved squash. Place squash cut side up directly on the BBQ or on a cookie sheet in the oven (for drips). It will take about 20 min to roast them (depending how firm you want the flesh), and flip once half way through.
3. Bring water, lentils and 1/4 teaspoon salt to a boil in a medium saucepan. Turn down the heat to maintain a light boil and cook until the lentils are not hard, but still maintain their shape, about 7 minutes. Drain, saving any lentil-cooking liquid; set lentils and liquid aside.
4. Heat a medium skillet over medium heat. Add 2 tablespoons butter and cumin seeds and cook, stirring, until fragrant, 1 to 2 minutes. Stir in green onion, carrots, ginger and ? teaspoon salt. Cover and cook, stirring occasionally, until the carrots begin to soften, about 10 minutes. Stir in jalapenos, coriander and turmeric and cook, stirring, 1 minute more. Stir in tomatoes, green peppers, jalapeno and 1 cup of the reserved cooking liquid (if there isn’t enough, make up the difference with water). Bring to a simmer, stirring occasionally, then cook for 5 minutes. Stir in the reserved lentils and simmer until they are soft and tender but not falling apart, 3 to 5 minutes. If the mixture seems dry, add more cooking liquid (or water). Season with the remaining ½ teaspoon salt and pepper. Divide the lentil stuffing among the squash (you will probably have extra stuffing).

We substitute other chopped veggies into the stuffing as we had them (ex. chopped brocolli) and we eat the skin of the squash because it is so tender and tasty. Served with cooked wild rice and quickly pickled cucumber and a scoop of plain yogurt if you made it spicy.