Perfect for people who have no time to cook. Just throw everything together and its done:)
2 cups of diced butternut squash
1 1/2 cup of sliced mushrooms ( I used baby bella)
1/4 cup of lentil stock*
3 tbsp. of raw sunflower seeds
1 tbsp. of parsley flakes
-Place a skillet over medium heat add the mushrooms, squash, lentil stock, salt and pepper and let it cook for about 10 minutes or until the squash softens.
-Sprinkle sunflower seeds and parsley, serve over a bed of spring mix or your choice of lettuce and garnish with avocado slices.
* A few days ago I made lentils and they had a little too much liquid so I used that extra liquid as broth. However vegetable broth (low in sodium) could work as well.
Makes approximately 2 servings.