Delicata Squash Stuffed with Creamy Tomato Lentils, Spinach and Parmesan Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper. Cut the delicata squash in half lengthwise and remove the seeds.

2. 2

   Place the squash halves on the tray, brush them with 1 tablespoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and roast for 25 to 30 minutes at 220 °C / 425 °F, until tender and browned around the edges.

3. 3

   While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened.

4. 4

   Add the garlic, smoked paprika, dried oregano, and fresh thyme. Cook for 1 minute, stirring, until fragrant.

5. 5

   Stir in the crushed tomato and vegetable broth. Cook for 3 minutes over medium heat. Add the cooked lentils, mix well, and cook 4 minutes more until the filling thickens slightly.

6. 6

   Lower the heat and add the cream cheese. Stir until melted and creamy. Add the fresh spinach and cook for 1 to 2 minutes until wilted. Adjust with the remaining salt and the rest of the black pepper.

7. 7

   Remove the squash from the oven. Using a spoon, gently press the center of each half to make room without breaking the base. Fill each half with the lentil and spinach mixture.

8. 8

   Sprinkle the grated Parmesan on top. Return to the oven and bake for 12 to 15 minutes at 220 °C / 425 °F, until the filling is hot and the cheese is golden.

9. 9

   Remove from the oven and finish with fresh parsley and lemon zest. Let rest for 5 minutes before serving.