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STUFFED PUMPKIN WITH LENTIL’S & VEGETABLES

A VGN & GF Solution to the Holiday Season
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course, Side Dish
Servings 2

Ingredients
  

  • 1  small pumpkin
  • 1 cup up pre-made lentils or cooked black lentils (I get pre-made from TJ’s)
  • 1/2 white onion chopped
  • 3 garlic cloves chopped
  • 1 cup broccoli chopped
  • 1/2 cup pomegranate seeds
  • 1/4 cup vegan feta
  • 2 tbsp balsamic glaze
  • 3 tbsp thyme chopped
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 2 tbsp olive oil
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400F. Cut pumpkin in half if its large or if you have a smaller pumpkin you can simply cut the top off. Scoop out the seeds and ensure the bottom of the pumpkin bowl is now flat (you can shave this down with the knife)
  • Coat pumpkin with olive oil, dried oregano, dried basil, salt, and pepper. Place face down on a baking sheet and roast for 30-40 minutes. Pumpkin is ready when you can easily pierce with a fork.
  • While pumpkin is cooking, add olive oil to a pan over medium heat. Add onion & garlic and cook for 30 seconds. Add broccoli & thyme then cook for about 5 minutes. Add oregano, basil, salt and pepper. Cook for another few minutes.
  • Add lentils to the same pan over medium heat. Cook for 1 minute then add pomegranate seeds & vegan feta. Stir to evenly coat. If adding the pumpkin to the lentil mixture, scoop out pumpkin from the bowl into the pan. Stir to evenly coat. If you are not adding pumpkin directly, skip to step 5.
  • Place the pumpkin on your serving plate. Pour in lentil mixture. Top with additional vegan feta cheese and balsamic glaze. Ready to serve.
Keyword easydinners, glutenfree, healthy, healthymeals, holiday, pumpkin, pumpkinrecipes, squash, thanksgiving, vegan