Squash with Lentils and Rice - Yummy!

I love, love, love the Farmers Market and visting my friends Mike and Gerry at Valley Farms. I am inspired every weekend and love to use the fresh produce to create!!! This weekend I made this wonderful recipe with my Squash purchase. To make it really easy, you can purchase the prepared lentils and brown rice from Trader Joes and whip this meal up in no time.

Squash with Lentils and Rice

4 Acorn Squash, halved and seeded

Salt to taste

2 Teaspoons ground cumin

2 cinnamon sticks

3 1/2 cups chicken broth

`/4 pound of ground turkey, browned

1/2 cup raw lentils

3 cloves garlic, minced

1 Tablespoon ginger, minced

1 can chickpeas

1 Tablespoon olive oil

1 Onion, diced

2 Plum Tomatoes, diced

1 Zucchini halved lengthwise, diced

Preheat over to 350 degrees. Spray pan with Pam. Sprinkle inside of squash with salt and bake cut side down for 1 hour or until tender.

In a large saucepan, heat cumin over medium heat until fragrant. Add cinnamon, lentils, garlic and ginger and broth. Bring to a boil. Cover over low heat, cook lentils are tender but not all liquid is evaporated. Drain chickpeas, add browned ground turkey and chickpeas to lentils. Keep warm.

In large skillet, in oil, saute onion until soft. Add zucchini and tomatoes, cook until warm. Remove cinnamon from rice, spoon rice mixture into squash halves, top with tomato mixture.