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Ingredientes
- 3 cups margarine
- 1 lbs brown sugar
- 14 each acorn squash, cut in quarters, de-seed
- cinnamon
- 3 lbs raw lentils
- 4 lbs raw brown rice
- 1/2 cup coriander
- 4 bay leaves
- 3/4 cup curry powder
- salt and pepper to taste
- 5 gals vegetable stock
- 2 lbs Spanish onions, peel, chop
- parsley and mint to garnish
Direcciones
- Split the squash in half and remove the seeds and fiber.
- Mix margarine and brown sugar together.
- Brush the flesh with margarine and brown sugar mixture, and sprinkle with cinnamon, salt, and pepper.
- Roast on a cookie sheet in a 350-degree oven for about 25 minutes, until fork tender. Cool and set aside.
- Combine lentils and rice in a medium roasting pan. Add coriander, bay leaf, onion, curry powder, salt, and pepper.
- Pour in broth to cover at least 2 inches about rice and bean mixture.Cover pan with aluminum foil and place in oven for 45 minutes to an hour, checking periodically.
- Bring the components together by scooping (ice cream scoop) the mixture into the roasted acorn squash. Season with salt and pepper. Garnish with parsley and mint.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 572g | |
| Recipe makes 50 servings | |
| Calories 432 | |
| Calories from Fat 112 | 26% |
| Total Fat 12.8g | 16% |
| Saturated Fat 2.39g | 10% |
| Trans Fat 2.03g | |
| Cholesterol 0mg | 0% |
| Sodium 1644mg | 69% |
| Potassium 731mg | 21% |
| Total Carbs 70.59g | 19% |
| Dietary Fiber 12.1g | 40% |
| Sugars 13.59g | 9% |
| Protein 11.14g | 18% |
