Recipes › Dinner

• Dinner
• 1 hr
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Lentil and walnut stuffed squash

Roast butternut squash filled with lentils, spinach, walnuts and tofu feta-style crumble (vegan, gluten-free).

Calories

718

Protein

38 g

Carbs

97 g

Fat

26 g

Per serving. Makes 2 servings.

Ingredients

• 900 g Butternut squash
• 1 tbsp Olive oil
• 100 g Green lentils, dry
• 1 Red onion
• 2 Garlic
• 80 g Spinach
• 200 g Firm tofu
• 1 tbsp Lemon juice
• 0.5 tsp Dried oregano
• 30 g Walnuts

Contains: Soybeans, Tree nuts. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan). Halve the squash lengthways, scoop out the seeds, brush with half the oil and roast cut side up for 40 minutes until tender.
2. Meanwhile, rinse the lentils and simmer for 20 minutes until tender, then drain.
3. Peel and chop the red onion and crush the garlic. Fry in the remaining oil for 5 minutes, then add the lentils and spinach and stir until wilted.
4. Crumble the tofu and mix with the lemon juice and oregano.
5. Fill the squash with the lentils, top with the tofu and chopped walnuts and bake for 5 minutes more.

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