- 2 medium sized Delicata squashes (about 1 pound each)
- 1 Tablespoon olive oil + 2 Tablespoons more
- Salt and pepper to taste
- 1 cup very thinly sliced leeks
- 4-6 cloves garlic, chopped
- 2 cups fresh spinach, coarsely chopped
- 1 cup black lentils, cooked according to directions
- 1 cup cooked brown rice or quinoa
- ½ cup goji berries, soaked 20 minutes and drained
- ¼ cup dried cranberries, soaked 20 minutes and drained
- ½ cup ground, roasted nuts
- ¼ cup olive oil
- 6 Tablespoons chickpea flour, sifted
- 1 teaspoon each coriander, black pepper, and paprika
- 1-2 cups non-dairy milk
- 1-2 cups vegetable broth
- 1 Tablespoon tamari
- Trim off stem of each squash. Slice squash in half lengthwise and scoop out seeds and pulp. Brush with 1 Tablespoon olive oil, sprinkle with salt and pepper, and place upside down on a rimmed baking sheet lined with parchment paper. Bake for 10-15 minutes, or until fork-tender.
- In a large skillet, heat 2 Tablespoons olive oil until shimmering, then add leeks and garlic. Cook until browned. Turn out into a large bowl, and add spinach. Toss to coat and let wilt slightly. Add lentils, rice, goji berries, cranberries, and nuts. Taste and season with salt and pepper if needed.
- Fill squashes with lentil mixture, packing mixture gently to form a rounded top. Bake for another 10 minutes, or mixture has warmed through and squash is totally soft.
- Meanwhile, make the Chickpea Gravy: Heat olive oil in a heavy saucepan on medium-low. Add flour and spices and stir continuously with a whisk. Cook for a few minutes until flour mixture browns slightly and is fragrant- but be careful not to burn.
- Slowly stir in 1 cup milk, 1 cup broth, and tamari, whisking continuously until gravy thickens, adding more milk or broth for a thinner consistency. Taste, and add salt and pepper as needed.
- Divide squashes between four plates, and drizzle with gravy. Serve and enjoy!