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.