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KRI June 2020 Recipe of the Month

From Happy Belly by Sat Kartar Khalsa


  • 4 small acorn squashes, halved and seeded
  • 1 cup quinoa
  • 2 cups of water
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 inches peeled and minced ginger
  • 2 teaspoons ghee
  • 1 cup crimson lentils
  • 1 can coconut milk
  • 2-3 tablespoons soy sauce, to taste
  • Tamarind paste
  • Yellow curry paste
  • Sambar seasoning
  • Optional: pesto for topping of squashes

How to make:

Roast squashes face down on oiled cookie sheet for 20 minutes at 450 degrees. Cook quinoa in water, over low heat, covered until the grain is open and soft. In a large, heavy-bottom saucepan, cook onion, ginger and garlic in ghee until golden. Add lentils and let them toast slightly. Cover with water and add coconut milk, soy sauce, curry, sambar and tamarind to taste. Cover and cook for 25 minutes until lentils are tender.

Combine lentils and quinoa in a large mixing bowl. If still too dry, add a little more water and mix well. Stuff acorn squash with mixture and top with pesto, then bake at 450 degrees for 15 minutes until top is brown.


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