Creamy Lentil Stuffed Butternut Squash

   Ingredients 

• 1 medium butternut squash 
• 1 onion, chopped 
• 1 clove of garlic, minced
• 3/4 tsp dried thyme
• 1/2 cup green lentils
• 1 cup + 3/4 cup water, divided
• 1 Tbsp white miso
• 1 Tbsp Tamari
•  2 Tbsp almond OR cashew butter
• 1 cup chopped kale
•  Pepper, to taste

Instructions

1. Preheat oven to 180C/350F. Cut butternut squash in half lengthwise and scoop out seeds and any stringy bits. Place, cut side down, on a baking sheet and bake for approx 45 minutes, or until tender. Remove from oven and, with a spoon, remove a little of the squash flesh to create a hollow to fill.
2. Meanwhile, in a pan over medium heat, cook the onion in the olive oil for 5-8 minutes. Add the garlic and thyme and cook, stirring, for a further minute.
3. Add the lentils, miso, tamari and 1 C water. Bring to a boil then reduce to a simmer, cover and cook for 15-25 minutes (depending on type of lentils used), or until lentils are cooked but not mushy.
4. Add the kale, nut butter and remaining water, 1/4 C at a time. Stir and simmer for a few minutes until the kale is cooked. Add enough water so you have a thick, saucy mixture. Season with pepper, to taste.
5. Spoon the lentil mixture into the hollowed-out squash, return to the oven and bake for 10 minutes.

Notes: *You can also use 1-1/2 Cup cooked lentils in place of the dry lentils and first cup of water to save time.

Recipe credit:  http://www.coconutandberries.com  

---