Mediterranean Lentil Stuffed Delicata Squash #SundaySupper
Servings: 2 -4 servings
  • 1 delicata squash cut in half vertically and seeds removed
  • 1/2 onion chopped
  • 1 garlic clove chopped
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp sumac or zaatar if you have it
  • 1/8 tsp cayenne
  • Salt and pepper to taste
  • Olive oil for drizzling
  • 1 cup dried black lentils
  • 3 cups vegetable stock
  • 1/4 cup Greek yogurt
  • 1/4 cup crumbled feta
  • Pomegranate seeds for garnish
  • Lemon wedges
  • For spicy Zhoug click Here
  1. First pre-heat oven to 400 degrees F and lightly drizzle olive oil over squash. Roast in oven for 20 minutes or until tender and lightly carmelized.
  2. While squash is cooking, prepare the lentils. In a large skillet, sautee onion in olve oil until transulsent, about 6-7 minutes. Then add garlic and spices (cumin, coriander, sumac and cayenne) and cook for about 1 minute until garlic softens and spices are mixed with the oil.
  3. Next, rinse black lentils and remove any bad ones. Add lentils to skillet with 3 cups of stock. Bring to a boil and then decrease heat so that the stock is at a constant simmer. Place a lid on the skillet and allow to cook about 30-40 minutes or until all the liquid is used up and lentils are tender.
  4. Check the lentils every so often and stir them around ever 10 minutes or so.
  5. When done, season with salt and pepper.
  6. To make the yogurt and feta sauce, simply add the 2 together in a food processor (or you can do it by hand) and mix thoroughly until combined.
  7. Spoon lentils into the cavity of the squash and top with spicy zhoug and drizzle of yogurt-feta sauce. Top with pomegranate seeds.
Recipe Notes

Zhoug recipe can be found here

You will have lentils leftover, which are perfect for a side dish or just roast more delicata squash