| 11 | 130 | 285 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 25 min | 1 h 45 min | 6 |
| 1/4 cup | Red kidney beans, raw |
| 1/4 cup | Brown lentils, raw |
| 1/2 cup | Sunflower seeds |
| 1/2 cup | Cashew nuts, raw |
| 1/3 cup | Nutritional yeast |
| 3 tbsp | Extra virgin olive oil |
| 1 tbsp | Garlic powder |
| 1 tsp | Himalayan sea salt |
| 1 dash | Black pepper |
| 1 squash | Kabocha squash (cut in half, seeds removed) |
| 1 tbsp | Olive Oil, Extra Virgin |
1. Preheat oven to 350ºF.
2. Then, boil the kidney beans and lentils in a small pot on the stove or pressure cooker until soft. Strain and rinse with water.
3. Meanwhile, prepare the cream sauce by placing sunflower seeds, cashews, nutritional yeast, olive oil, garlic powder, salt and pepper into a food processor. Pulse to a creamy consistency, adding a couple splashes of water if needed.
4. Mix the cooked kidney bean and lentil mixture with the cream sauce and stir until well combined.
5. Evenly fill both halves of squash with the creamy lentil mixture.
6. Place the stuffed squash on a baking tray and drizzle with oil.
7. Bake for 45 minutes at 350ºF.
To reduce cooking time, use canned beans and lentils.
| Meat Alternative | 0.9 |
| Vegetables | 1.6 |
