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Your brother-in-law’s girlfriend’s mom is a Vegetarian

February 24, 2009

You know you’ve been there.  All foodies have been there.  You decide to throw a dinner party.  And you are thrilled.  Finally you can bust out that wedding china.  Finally you can use those cloth napkins.  Finally your friends and family will appreciate the fabulous cook that you know you are!

And so you’re making phone calls, inviting friends, family, coworkers, neighbors, the dogwalker, her ex-grandma-in-law…you know, just your usual guests.

And you are planning the menu.  You’re thinking Beef Wellington or Braised Short Ribs.  And your mouth is watering.

And you get a text message from your husband’s good for nothing little brother.  It reads:

O yah, gf momma is veg-head.  No meat or phish.

So now you are freaking out.  What are you going to make?  SALAD!  Scratch that, you know better, vegetarians don’t subsist on salad alone.  PASTA!  Scratch that, people always default to a nice lasagna or a mushroom ravioli ensemble.  You, you, YOU, are a better foodie that that.  

So you dress to impress and serve THIS as your main dish option for the vegetarian (and if you are really brave, you won’t even bother with that overpriced-meat-alternative for the conventional guests).

imgp0900“What is it?” you query.  This, dear reader, is a roasted acorn squash stuffed with a delicious lentil recipe.

So, first, obtain your acorn squashes.  One half of a medium-sized gourd is a generous portion.  Cook squash as you please.  I find best results come from roasting the squash, cut side down, in a glass baking dish that has been sprayed with olive oil for about 50 minutes at 425*.  I have also had slightly-less-appealing-but-ever-so-more-convenient results by using the crockpot and placing an uncut squash in the crock on high for 4 hours.  But this method doesn’t work if you are serving a crowd.  Moving on.

While the squash are cooking, prepare the lentils:

Honey Baked Lentils (enough for 6 squash halves; adapted from Recipezaar)


1 1/4 cup lentils (1/2 lb)
1 small bay leaf
2 1/2 cups water
1 tsp salt
1/2 teaspoon dry mustard
1/8 teaspoon ground ginger
1/2 tablespoon soy sauce
1/4 cup chopped onion
1/2 cup water
1/4 cup honey


Cook lentils in water, adding salt, bay leaf and chopped onion.  Simmer approximately 30 minutes.  Stir in spices (water should have mostly evaporated but drain, add as you see fit) and place in an oven safe vessel (in our case, the roasted acorn squash) and top with honey drizzles.  Bake 20 minutes.

imgp0897This main course, served with oregano-spiced veggies and bulgur pilaf will not let you down.  Feel free, when you make your own version, to cut off the hairy stem of the squash to improve appearance.  

2 Comments leave one →
  1. February 24, 2009 11:31 pm

    Looks delish! LOL at your story. It makes me think of the movie “How to Lose a Guy in 10 Days” when she starts crying when he makes the lamb. 🙂

  2. February 25, 2009 8:35 am

    i plan on picking up lentils and this looks like a great recipe to try!

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