Lentil & Roasted Garlic Stuffed Kabocha
Tomato red pepper cucumber salad, pesto and pomegranate molasses.
Ingredients
- 2 small, halved and seeded Kabocha squash
- 2 cups Chickeny Lentils
- 1 head Fogato roasted garlic
- 2 tbsp Olive oil
- 1 tsp Salt
- 2, diced Tomatoes
- 1, diced Red bell pepper
- 1, diced Cucumber
- ½ Lemon
- ¼ cup Fogato pesto
- 1 tbsp Fogato pomegranate molasses
Steps
- Heat the oven to 425°F. Rub the squash with oil and salt and roast cut side down until tender.
- Mash the roasted garlic into the lentils.
- Toss the tomato, pepper and cucumber with lemon, oil and salt.
- Fill the squash with the lentils, top with the salad, and drizzle with pesto and pomegranate molasses.
Uses the Chickeny Lentils, Roasted Garlic and Basil Pesto.
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