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Lentil & Walnut Vegetarian Stuffed Squash
lentil & walnut take on vegetarian stuffed squash, with butternut squash, lentils, walnuts and thyme.
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- 50 min
- Calories
- 511 kcal
- Protein
- 20.6 g
- Carbohydrates
- 61.9 g
- Fat
- 24.2 g
- Fiber
- 19.4 g
Ingredients
- 210 g butternut squash
- 160 g lentils
- 25 g walnuts
- 5 g thyme
- 7 g olive oil
Instructions
- Gather and measure all ingredients. Wash and prepare the butternut squash and walnuts as needed.
- Roast squash halves; fill with cooked grains, legumes, and vegetables; bake again.
- Combine the butternut squash with lentils and walnuts; season with thyme and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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