VEGGIE-STUFFED SUMMER SQUASH
- 3 medium-sized squash
- 1 cup dry lentils (cook in 3 cups water, covered, over medium heat for about 30 minutes or until tender – makes about 2.5-3 cups cooked lentils)
- olive oil
- 1 red pepper, diced
- 1/2 cup baby bella mushrooms, diced
- 2 medium carrot sticks, diced
- 1/2 – 1 cup frozen corn
- Grated parmesan cheese (I used about 1/4 cup)
- salt and pepper (optional)
- Get your lentils on the stove and cooking before you start chopping your vegetables.
- Slice your squash lengthwise. Scoop out insides of the bulb-shaped end so you have a nice hollow spot to add your veggies. Reserve the scooped squash in a bowl – set to the side.
- Pre-heat your oven to 375 degrees F. Place the squash cut side up on a lined baking sheet. Lightly coat the inside of the squash with olive oil or cooking spray.
- Heat 2 tsp of olive oil in a large pan over medium heat. Add diced peppers, mushrooms, reserved squash, carrots, and a dash of salt. Cook until soft (about 7-10 minutes).
- Add frozen corn and stir the vegetable mixture to combine. Turn off heat
- When the lentils are cooked, drain the remaining water and add them to the vegetable mixture. Stir to combine.
- Scoop about 1/4 – 1/2 cup of the vegetable mixture into each of the squash. Sprinkle with parmesan cheese and pepper.
- Bake for 20-25 minutes.