Moroccan Lentil Stuffed Pumpkin
300 calories per serving
1 Serving
Entree
Vegetarian
Ingredients:
1/8 Pumpkin, fresh
1/2 cup Lentils, cooked
2 tbsp Carrot, diced
2 tbsp Onion, diced
1 Garlic clove, minced
1 tbsp Dried Cranberries
5 Almonds, coarsely chopped
2 tbsp Cottage Cheese
1 tbsp Moroccan Spice
1 tsp Olive Oil
2 tbsp Tahini Dressing
Instructions:
Preheat oven to 400*F/205*C. Place 1/4 fresh pumpkin seam side down on foil and wrap to enclose. Bake for 1 hour.
In saucepan or small skillet, heat olive oil and add onions, carrot and Moroccan spice mix. Cook until softened and add garlic. Cook until fragrant and add lentils. Warm through (about 5 minutes) and remove from heat.
In bowl, combine lentil mix, tomato, almond and cranberries.
Fill pumkin with mix and sprinkle cottage cheese over top.
Drizzle with Tahini dressing.
Substitutions:
Pumpkin: Sweet potato, baked potato, spaghetti squash, butternut squash
Lentils: any other bean
Cranberries: dates, mango, raisins
Cottage Cheese: Feta, Paneer, Goat's cheese, Boursin
Almonds: Cashews, macadamia, peanuts, walnuts