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Ingredients
- 3 cups margarine
- 1 lb brown sugar
- 14 each acorn squash (cut in quarters)
- cinnamon
- 3 lbs lentils (raw)
- 4 lbs brown rice (raw)
- 1/2 cup coriander
- 4 bay leaves
- 3/4 curry powder
- salt and pepper to taste
- 5 gals vegetable stock
- 2 lbs onions, Spanish- peel, chop
- parsley and mint to garnish
Directions
- Split the squash in half and remove the seeds and fibers.
- Mix margarine and brown sugar together. Brush the flesh margarine mixture, and sprinkle with cinnamon, salt and pepper.
- Roast on a cookie sheet in a 350-degree oven for about 25 minutes, until fork tender. Cool and set aside.
- Combine lentils and rice in a medium roasting pan; add coriander, bay leaves, onions, curry powder, salt and pepper. Pour in broth to cover at least 2 inches above rice and bean mixture.
- Cover pan with aluminum foil and place in oven for 45 minutes to an hour, checking periodically. Brin the components together by scooping (ice cream scoop) the mixture into the roasted acorn squash.
- Season with salt and pepper. Garnish with parsley and mint.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 485g | |
| Recipe makes 50 servings | |
| Calories 393 | |
| Calories from Fat 110 | 28% |
| Total Fat 12.51g | 16% |
| Saturated Fat 2.34g | 9% |
| Trans Fat 2.03g | |
| Cholesterol 0mg | 0% |
| Sodium 1640mg | 68% |
| Potassium 412mg | 12% |
| Total Carbs 60.83g | 16% |
| Dietary Fiber 10.3g | 34% |
| Sugars 13.55g | 9% |
| Protein 10.27g | 16% |
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