Stuffed Butternut Squash Recipe
Ingredients
| Butternut squash | 1 | |
| Corn oil | 1/2 Teaspoon | |
| Lentils | 1/2 Cup (16 tbs) | |
| Corn | 1/2 Cup (16 tbs) | |
| Sunflower seeds | 2 Tablespoon | |
| Tamari | 1/2 Teaspoon | |
| Swiss Cheese | 2 Tablespoon | |
| Wheat germ | 1 Teaspoon |
Directions
GETTING READY
1. Preheat oven to 350° F.
2. Cut open the squash in half; remove and discard seeds and stringy pulp from cavity.
3. Apply 1/4 teaspoon (1 ml) oil on each cut surface of the squash.
4. In a medium bowl, put together lentils, corn, sunflower seeds and tamari; mix well.
5. Divide the lentil mixture into two parts and stuff inside the squash cavities.
6. Top with cheese and wheat germ.
7. Cover each squash half with an aluminum foil.
8. In a baking dish, pour enough water to cover 1/2 inch (1 cm) of dish of water.
MAKING
9. In the baking dish place the squash in the water and stuff folded piece of aluminum foil under the neck ends to keep the squash leveled.
10. Place the baking dish in the oven and bake for 1 1/2 hours.
11. Add more water to the dish if required.
SERVING
12. Serve hot.
1. Preheat oven to 350° F.
2. Cut open the squash in half; remove and discard seeds and stringy pulp from cavity.
3. Apply 1/4 teaspoon (1 ml) oil on each cut surface of the squash.
4. In a medium bowl, put together lentils, corn, sunflower seeds and tamari; mix well.
5. Divide the lentil mixture into two parts and stuff inside the squash cavities.
6. Top with cheese and wheat germ.
7. Cover each squash half with an aluminum foil.
8. In a baking dish, pour enough water to cover 1/2 inch (1 cm) of dish of water.
MAKING
9. In the baking dish place the squash in the water and stuff folded piece of aluminum foil under the neck ends to keep the squash leveled.
10. Place the baking dish in the oven and bake for 1 1/2 hours.
11. Add more water to the dish if required.
SERVING
12. Serve hot.
Chef
