Indian Spice & Everything Nice

Hey folks! Hope everyone is enjoying a nice warm evening! I believe it would take a lot for me to go outside for this:

Nah, I think I’ll just stay inside where it’s a cozy 74 degrees! 😉

After coming in from the cold tonight, I really needed some warming up. Well, what better way to do that than with a spicy Indian dish?

Indian Spiced Acorn Squash & Lentils

Indian Spiced Acorn Squash & Lentils: (makes 2 servings)
1/2 cup lentils cooked in 2 cups of water

1 medium acorn squash, roasted

1/4 cup diced onion
2 cloves garlic, minced
3 Tbsp tomato paste
1/2 cup water
1 tsp garam masala
1/2 tsp cumin
1/2 tsp tumeric
1/2 tsp paprika
red pepper flakes

This was my first time cooking lentils. Oh my gosh they are SUPER easy and full of tummy-loving fiber! Just add 4 cups of water to 1 cup of lentils and simmer for 15-20 minutes in a partially covered pot. Drain off excess water after cooking.

Slice acorn squash in half vertically (stem to butt) and place on baking sheet flesh side up in a 450 degree oven for 25-30 minutes or until slightly tender but not mushy.

Sautee onion and garlic over medium-high heat until tender and browned. Whisk tomato paste and water together in a small bowl and then add to onion and garlic. Add spices and stir.

Peel and chop squash into cubes and add to pan with spicy sauce. Cook for about 5 minutes until the flavors meld. Remove from heat and stir in cooked lentils. Top with red pepper flakes.

I stirred up this quick cucumber salad as a side to this! Too easy!

Indian Cucumber Salad:
1 seedless cucumber, chopped
1/2 cup yogurt
a squeeze of lemon juice
a dash or two ground cumin

Cucumber Salad meets pretty leaf bowl!

Dinner is Served!

I don’t really like spicy dishes, but I thought this blend was spot on! Just enough heat to loosen up your sinuses with so much flavor! So glad I made enough for lunch tomorrow!

Now to go jump in my cozy bed topped with my glorious heated mattress pad! One of the best investments I’ve ever made!

‘Night!