Stuffed Butternut Squash with Lentils, Green Beans and Broccoli

Ingredients

• 1 butternut squash halved and seeds removed
• 1 cup cooked green lentils
• 1 large leek white ends only, chopped
• 3 large garlic cloves minced
• 1 package green beans chopped small
• 1 head of broccoli cut into small pieces
• 1 tablespoon finely chopped tarragon
• 1 tablespoon finely chopped parsley
• 1 thai chili pepper minced
• 2 tablespoons mixed dried herbs
• 1/2 cup almond milk
• 1 cup chopped almonds
• 1 lime juiced
• Salt and pepper to taste
• 2 tablespoons and 4 tablespoons olive oil divided

Instructions

1. Heat oven to 375F. Line a baking sheet with parchment paper and brush 2 tbsp olive oil all over the squash. Set on parchment paper open face down and bake for 35-40 min (or until tender and can pierce with a knife)
2. Meanwhile, add leek and olive oil into a pan with the remaining olive oil. Sauté until golden brown.
3. Add in broccoli and green beans and let cook for 5-7 min stirring often. Add in dried herbs, salt and pepper, and chili pepper. Stir well.
4. Add in almond milk, lentils, fresh herbs, almonds and let cook until veggies are tender.
5. Turn off heat and add lime juice, stir again.
6. Once the squash is cooked, take it out of the oven, flip it over and add in the veggie filling. Pop back into the oven on top rack and broil for 3 minutes or until golden brown on the edges.