Place the halved, de-seeded squash flesh-side down on a parchment covered or a re-usable baking sheet covered pan. Bake for 40-45 minutes.
Oil-free sauté the first ingredients by heating your pot to medium heat, then adding the onion, carrots, celery and mushrooms. Let these sizzle for a few minutes, then de-glaze (un-stick) with a couple tablespoons of water. Continue to do this for about 7 minutes, de-glazing a few times as needed.
To the pot, add the 2 minced garlic cloves and full jar of curry paste. Mix and let sauté a few minutes.
Then add the full can of coconut milk, 2 cups of veggie broth and 2 cups of red lentils.
Mix, bring to a boil, then let simmer for 20 minutes.
Add chopped spinach.
When the Kabocha Squash is done, flip the halves over to let cool for a few minutes, then scoop out the flesh with a spoon and mix it into the stew.
Serve it up! On a bed of quinoa or brown rice with cilantro and peanuts on top!
Notes
*Didn't include cooking time or instructions for grain to serve it on. Pre-cooked quinoa, rice, or wheat berries are great!
Recipe by HookedOnPlants at https://hookedonplants.ca/2019/03/07/japanese-pumpkin-lentil-curry-stew/