Creamy Lentil and Walnut Stuffed Squash
[Vegan, Grain-Free]

To Make the Lentils:

1. Place lentils and water in a medium pot, and bring to boil over high heat. Once boiling, reduce heat to low and simmer for 35-40 minutes (until lentils are soft).

To Make the Squash:

1. Cut the squash in half and scoop out the seeds. Drizzle olive oil over the squash meat, and season with salt and pepper. Place on a parchment paper covered baking sheet, cut side facing down, and put into the oven.
2. Bake for 15-20 minutes or until a fork passes easily through the squash.

To Make the Stuffing and Assemble:

1. Once lentils are cooked and have cooled somewhat, place in a food processor together with these ingredients. Pulse until chopped and nicely integrated. Place in a large bowl.
2. Add to the bowl with lentil mixture and mix well.
3. Turn the squash so that the cut side is facing up. If you are using a butternut squash, take out some of the meat from the narrower side of the squash with a spoon to make room for the stuffing. Stuff each piece with 1/6 of the lentil/walnut/kale mixture.
4. Sprinkle nutritional yeast over the stuffed squash. Place back in the oven for 10 more minutes.