coconut curry lentils in squash medallions

Hearty Indian-inspired lentils atop sweet winter squash. Perfection.

1 large spaghetti squash, cut into even round slices (seeds removed)
2 tbsp coconut oil, divided
3 cups cooked lentils
2 medium yellow onions, cubed
3 cloves garlic, minced
1 large carrot, thinly sliced
1/3 cup water
4 tbsp couscous seasoning (a blend of nutmeg, cumin, coriander, allspice, ginger, cayenne pepper, cinnamon)
2 tbsp curry powder
1 tbsp + 1 tsp cardamom
1 tsp coriander
1 tsp sea salt
1/2 cup coconut milk + 5 tbsp coconut milk

View the full recipe at From the Ground Up Wellness →