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–+ servings
Lentil stuffed butternut squash

Apple Lentil Stuffed Butternut Squash

This simple nourishing lentil stuffed butternut squash is the perfect healthy and budget friendly recipe. This recipe utilizes seasonal produce and simple ingredients. This vegan recipe is dairy-free, gluten-free, oil-free, refined sugar-free, high in plant based protein, and high fiber!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Servings 1

Equipment

Ingredients
  

  • 2 butternut squash
  • 3 apples
  • ¾ lentils
  • 1 onion
  • ½ cup vegetable broth
  • 1 teaspoon Italian seasoning
  • 2 teaspoon coconut aminos
  • ¼ teaspoon fennel seed
  • ¼ cup walnuts
  • 3 cloves garlic

Instructions
 

  • Start by preheating your oven to 400.
  • Cut the butternut squash in half and scoop out the seeds. Use 1 teaspoon of coconut aminos and coat the squash flesh with it. Place in the oven and cook for 30 minutes.
  • Boil the lentils while the squash is cooking. In a pan sauté the diced onions and minced garlic in the vegetable broth. Once soft add the chopped apples and remaining ingredients. Strain the lentils and add to the pan.
  • Remove the butternut squash from the oven and scoop the apple lentil mixture into the squash. Place back in the oven and cook for 15 more minutes.
  • Remove from heat and enjoy!
Keyword butternut squash, easy vegan dinner recipes, high protein vegan recipe, winter produce, winter squash
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