1/2 c. Dry red lentils
2 Medium patty pan squashes
2 tbsp. Olive oil
4 cloves Garlic; minced
1 c. Onion; minced
1/2 c. Cashews; chopped
2 tbsp. Mint; minced
1/4 c. Feta cheese; crumbled
Freshly ground black pepper
Prep. Time: 30 minutes
Cook Time: 15 minutes
Have you ever seen those squashes at the market that look like little spaceships? Turns out they have a name – patty pan squash. They are sweet and delicate, with a flavor similar to other summer squashes, and they take to fillings very well. They seem to come in two shapes: flat and wide or narrow and squat. Either will work for this recipe.
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1. Place the dry red lentils in a small sauce pan or bowl and cover with hot tap water. Let soak for about 30 minutes, or until tender, adding more water if necessary.
2. While the lentils soak, preheat the oven to 350°F.
3. Cut patty pan squashes in half (hamburger style). Trim the ends to create a flat surface so the halves sit level and scoop out the seeds gently.
4. Place the squash halves in a glass baking dish and brush the cut side lightly with olive oil.
5. Bake the squash halves uncovered for 15 minutes.
6. While the squash is baking, sauté the garlic and onions until softened. Add the cashews and cook 3 to 5 minutes more, until lightly toasted. Remove from the heat.
7. Drain the lentils and add to the pan. Let the mixture cool for a few minutes and then add the mint and feta cheese.
8. When the squash is barely fork tender remove from the oven and transfer carefully to a serving dish. Spoon the filling into the squash cavities, drizzle with a little extra olive oil and serve warm.