Stuffed squash with spinach and lentil salad

You need:

• 2 pcs squash
• 4 pcs green onions
• 1 x large egg or 2 small
• 150 grams Parma ham
• sea salt
• pepper

Salad:

• Strain and rinse the red lentils.
• 100 grams spinach leaves
• 400 grams frozen peas
• 1 piece lemon like organic
• 1 tsp olive oil

To do this:

• Strain and rinse the red lentils.
• Cut the squash in approx. 7 cm large pieces. Hollow out them, but leave a little in the one end, which shall constitute the bottom.
• Notch the squash flesh and mix it with finely chopped green onions and small pieces of the parma ham. Season with salt and pepper.
• Whip the egg with a small fork and mix the squash flesh, the spring onion and the parma ham in the egg mass.
• Place the squash pieces on a baking sheet with greaseproof paper and fill them with the egg mixture
• Into the oven and bake for about 20 - 30 minutes. They shall have the great frying color on the top.

Salad

• Strain and rinse the red lentils.
• Tear the lemon peel thin off the lemon.
• Take out the peas from the freezer and pour the boiling water over as they thaw. Rinse the melt the peas in ice-cold water afterwards. Flip lenses and the peas with the spinach leaves. Drizzle the salad with 1 tsp olive oil and 1 teaspoon lemon juice, garnish with lemon zest and sprinkle over a little salt.

💚PS. Would you like to have a vegetarian dish, you can fine drop the parma ham in the age of the squashes.