Acorn Squash with cranberry quinoa and lentil balls
Ok it’s been heavy do let’s take a break to make something!
Let’s make done seasonal deliciousness:
Acorn squash with quinoa cranberry filling with Berbere Lentil balls!
Step one, cut squash in half, remove seeds(keep seeds for later growing…seed saving rocks). Prick halves with fork
Sprinkle 1 tsp in total between both squashes, next sprinkle 1/2 tsp in total of nutmeg in squash.
Add 1/3 c fresh organic GMO free cranberries into each half. Sprinkle 2 tsp lemon juice in each half.
Add 3 tbl of water in each
1/2 cup water in pan.
Add 1 tsp olive oil in each half.
Cover and bake on 350 for thirty minutes!
Now let’s make lentils and quinoa!
Now let’s make lentils for lentil balls…
1 1/4 c water
1/2 c red lentils
1 tsp garlic
1/2 tsp chili powder
1/2 tsp cider vinegar
1/4 tsp paprika
1 1/2 tsp Berbere
3 tbl coconut milk
2 tsp olive oil
3 tbl minced onions
Boil 2 cups water with 1 c red lentils for fifteen minutes! Remove from stove top, add remaining ingredients. Stir to combine. Roll into small 1/4-1/2 inch size balls.
Place on top of Squash bowl. Enjoy!