Ingredients (Serves 2)

• 1/2 cup lentils
• 2 cups of water
• 1 medium acorn squash, peeled and chopped
• 1 teaspoon oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 3 Tablespoons tomato paste
• 1/2 cup water
• 1 teaspoon garam masala
• 1/2 teaspoon cumin
• 1/2 teaspoon tumeric
• 1/2 teaspoon paprika
• 1/8-1/4 teaspoon red pepper flakes (depending on spice preference)

Instructions

1. Preheat oven to 450F.
2. Slice acorn squash in half vertically (stem to butt) and place on baking sheet flesh side up.
3. Allow to cook 25-30 minutes or until fork-tender.
4. Meanwhile, combine lentils and water in a medium-sized pot over medium heat.
5. Partially cover pot with lid and cook for 15-20 minutes.
6. Heat a non-stick skillet to medium-high heat.
7. Add oil, onion and garlic and saute until tender (3-5 minutes).
8. Whisk tomato paste, water, and spices together in a small bowl and then add to skillet with onions and garlic.
9. Remove squash from oven, peel and chop and then add to skillet.
10. Drain any excess water from cooked lentils and then add to skillet.
11. Reduce heat to low and allow to simmer for 10 minutes to allow flavors to develop, adjust seasoning if necessary.
12. Serve plain or with a spoonful of plain Greek yogurt on top.