With Thanksgiving just a couple of weeks away, I need to start coming up with some dishes that can tempt even the most ardent turkey aficionado to try something different. I think this is it.
How can you not be drawn in by its sheer beauty! But then, it gets better. You take a bite. And then you wonder why you’re not eating this every day!
Then when I tell them this is “diet” food, they won’t believe me. No butter, oil or fat of any kind. Oh please, stop rolling your eyes! This doesn’t need those extra, empty calories to be anything short of spectacular!
You might be wondering what’s up with the pink pomegranate seeds? That’s what happens when you freeze them – they turn pink. Personally, I like the color contrasted with everything else in this dish!
Ingredients (serves 4)
2 acorn squash
1 cup dry beluga (black or caviar) lentils3 cups water
1 red bell pepper – diced
1 medium sweet onion – diced
6 green onions – sliced
1/2 cup walnuts – chopped
1/2 cup pomegranate seeds
1/2 teaspoon chili pepper flakes
1/2 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 – 1 teaspoon salt (optional)
Directions
- Preheat oven to 400 degrees.
- Cut the squashes in half and scoop out the seeds. Place them cut side up in a baking dish with 1/4 inch of water in the bottom. Bake for 1 hour 30 minutes.
- Place the lentils in a sauce pan with 3 cups of water and bring to a boil. Then reduce heat to low, cover and let cook for 30 minutes until they are completely cooked. Drain off excess water.
- Place the onions and chili flakes in a non-stick skillet and saute the onions in a few tablespoons of water for 10 minutes. Add just enough water to prevent them from burning or sticking to the bottom.
- Add in the red peppers and all of the spices (except the salt) and continue water-sauteing until the peppers are fully cooked – about 5 to 7 minutes.
- Turn off the heat and add the lentils to the skillet, along with the walnuts, green onions and pomegranate seeds. Toss to mix everything together. Season with salt if desired.
- Divide the stuffing between the acorn squash and serve hot immediately.
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