-
1
Using a vegetable peeler, peel the squash.
-
2
Cut in half lengthwise with a large, sharp knife, discarding the seeds and strings.
-
3
(Be careful; the squash is very hard and can slip.)
-
4
Cut crosswise into 1/2-inch slices.
-
5
Set aside.
-
6
In a large saucepan, heat the oil over medium heat, swirling to coat the bottom.
-
7
Cook the mushrooms, bell pepper, onion, and garlic for 3 to 4 minutes, or until the bell pepper is tender-crisp and the onion is soft, stirring occasionally.
-
8
Stir in the squash.
-
9
Cook for 2 to 3 minutes, or until the squash is slightly golden brown on the edges.
-
10
Stir in the broth, oregano, and pepper.
-
11
Increase the heat to medium high and bring to a simmer, stirring occasionally.
-
12
Stir in the lentils.
-
13
Reduce the heat and simmer, covered, for 30 to 35 minutes, or until the lentils and vegetables are tender, stirring occasionally.
-
14
Stir in the rice.
-
15
Return to a simmer and simmer, covered, for 10 minutes, or until the rice is tender.
-
16
Put all the ingredients except the rice in a 3 1/2- or 4-quart slow cooker.
-
17
Cook on high for 2 1/2 to 3 1/2 hours or on low for 7 1/2 to 9 1/2 hours.
-
18
Stir in the rice.
-
19
Cook on either setting for 30 minutes, or until the lentils, vegetables, and rice are tender.
-
20
You can substitute 4 cups of your favorite winter squash, such as acorn, golden acorn, buttercup, or hubbard, for the butternut squash.
-
21
If you prefer to use zucchini or yellow summer squash, youll need about 1 pound.
-
22
(Per serving)
-
23
Calories: 246
-
24
Total fat: 2.5g
-
25
Saturated: 0.5g
-
26
Trans: 0.0g
-
27
Polyunsaturated: 0.5g
-
28
Monounsaturated: 1.0g
-
29
Cholesterol: 0mg
-
30
Sodium: 36mg
-
31
Carbohydrates: 48g
-
32
Fiber: 12g
-
33
Sugars: 8g
-
34
Protein: 12g
-
35
Calcium: 85mg
-
36
Potassium: 938mg
-
37
3 starch
-
38
1 vegetable
-
39
1/2 very lean meat
