Lentil stuffed squash

Ingredients:

4 small squash

2 cups tomato sauce

100 grams grated cheese

1 cup boiled lentils

2 eggs beaten

half cup corn flour

onion

gralic

mushrooms

parpika

salt

black pepper

cayenne

olive oil

butter optional

 

Directions:

boil the lentils

Remove the middle of squash.

Chop onion and garlic and sautee for a little bit, add parpika, mushrooms, sautee a bit longer and add it to the lentils.

Let the mix cool down and add the beaten eggs, corn flour, half of the tomato sauce, some olive oil, black pepper. Knead with your hands, until it’s a soft paste. Scoop it into the emptied squash. Bake for about 30 min, until the aquash itself is soft. Add the rest of the tomato sauce on top, bake 10 more mintes, add the grated cheese and bake for a few more minutes till the cheese is melted.

Serve warm.

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