curry stuffed squash

I made this for dinner last night and it was so good!  I changed the recipe quite a bit, so I thought I would post it the way I made it.  

Curry Stuffed Squash
adapted from Big Girls Small Kitchen

For the squash
1/2 cup lentils
1 cup rice
1 - 2 medium sized squash (doesn't matter what kind)
olive oil
1 onion, chopped 
1 leek 
2 teaspoons curry powder
1/4 cup shredded unsweetened coconut
1/2 dried cranberries or yellow raisins

For the dressing
1/3 cup mayonnaise (or greek yogurt...or both)
1 tablespoon lemon juice
2 teaspoons curry powder
1/2 teaspoon coarse salt
2 tablespoons olive oil
1 teaspoon maple syrup

Preheat the oven to 400°F.

Bring about 6 cups of water to boil in a saucepan.  Add lentils.  Lower the heat to a simmer and boil for 20 to 25 minutes, until the lentils are soft. Drain and set aside.


Place rice in a small covered saucepan with 1 3/4 cups water and 1/2 teaspoon salt (or use chicken stock instead of water). Bring to a boil, stir and put the lid on, reduce heat to low and cook for 15 - 20 minutes, then turn the heat off and leave the cover on the rice for another 5 to 10 minutes, or until you’re ready to use it. If you have a preferred method of making rice, do that instead. You will need 2 cups of cooked rice. 

Place the squash halves in a lightly oiled baking dish. Lightly brush the squash with oil. Season with a little bit of salt and place in the oven. Cook for 30-40 minutes, or until they’re easily pierced with a fork.

In a large skillet heat the olive oil (or your oil of choice) over medium-high heat. Add the onions and leeks and cook, stirring occasionally, until the onions are transparent and the leeks are soft, about 10 minutes.


Add curry powder and 1/2 teaspoon salt, cook stirring until the curry powder is very fragrant, about 3 more minutes. Add the coconut and cook for another minute or two, then add the lentils, cranberries, and 2 cups of rice. Stir gently to combine all the ingredients. Remove the skillet from the heat.

Make the dressing: combine the mayo, lemon juice, curry powder, salt, oil, and maple syrup, and stir well.

Add the dressing to the lentil-rice mixture and stir to combine. Taste, add more salt, pepper, or lemon juice as needed. You want the mixture to hold together well.

Fill each squash half.  Return the squash to the oven and bake for 10-15 minutes, until the top of the filling is slightly browned and crispy.


This is a pretty easy recipe, but it's a little time consuming.  I think my main issue was that I used butternut squash (that was all that they had at the grocery store!) and it's a bit more hefty than the cooking time allows for (the original recipe called for delicata squash).  I think acorn squash would have worked better.  

I'm pretty excited about the leftovers for my lunch today!  


Martha Rosenstein, FNPrecipe