Lentil Stuffed Summer Squash

Lentil Stuffed Summer Squash makes the most of the season’s zucchini and yellow squash, and is full of veggie goodness!
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5 from 1 vote
Course Side Dish
Cuisine American
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 300kcal
Author Liren Baker


For the Stuffed Squash:

  • 1/2 cup lentils
  • 1 1/2 cups vegetable stock
  • 3 tablespoons I Can’t Believe It’s Not Butter! It’s Vegan divided
  • 4 summer squash i.e. zucchini or yellow squash
  • 1/2 cup yellow onion finely diced
  • 2 cloves garlic minced
  • 1/2 cup red bell pepper finely diced
  • 1 teaspoon sriracha
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon white balsamic vinegar
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Cilantro for garnish

For the Avocado Cilantro Sauce:

  • 2 cloves garlic peeled
  • 1 teaspoon Kosher salt
  • 1 ripe avocado pitted and peeled
  • 1/2 cup almond milk
  • 1/2 cup fresh cilantro
  • Juice of 1/2 lime
  • Freshly ground black pepper to taste


Make the Stuffed Squash:

  • Put the lentils and vegetable stock in a small saucepan over high heat. Bring to a boil, then simmer for about 5 minutes or until the lentils are just tender. Be careful not to overcook as you do not want the lentils to be mushy. Drain and set aside.
  • Preheat the oven to 350°F.
  • Slice the summer squash in half lengthwise and use a spoon to scoop out the flesh, setting it aside for the filling. Take about 1 tablespoon I Can’t Believe It’s Not Butter! It’s Vegan and rub it on the squash, place it cut side down on a baking pan. Bake for about 10 minutes, until it is just fork tender.
  • Chop the reserved squash finely.
  • Heat It’s Vegan over medium-low heat in a deep sided sauté pan. Add the onion, garlic and chopped squash. Cook until the onions are translucent, about 4 minutes. Add the bell pepper, cooked lentils, sriracha, cumin, coriander, and vinegar, and cook, stirring occasionally for about 5 minutes. Season to taste with salt and pepper.
  • Stuff the squash with the filling.
  • Bake for about 10 minutes, or until the zucchini is fully tender.

Make the Avocado Cilantro Sauce:

  • In the bowl of a food processor, blend the garlic and salt until finely chopped.
  • Add the avocado, almond milk, cilantro, lime juice and pepper. Blend until smooth. If you feel the sauce is too thick, add a touch more almond milk.
  • Adjust the seasoning if necessary with salt and pepper.
  • The sauce can be prepared ahead of time and stored in a tightly sealed container in the refrigerator.


  • Garnish with chopped cilantro and serve with the avocado cilantro sauce.


Calories: 300kcal | Carbohydrates: 30g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Sodium: 1112mg | Potassium: 1065mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1745IU | Vitamin C: 66.9mg | Calcium: 100mg | Iron: 2.9mg
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