For 4 people

2 mini gourds
100 g basmati rice
40 g of green lentils from Le Puy
50 g of cranberries
1 onion
1 c. tablespoon of black cumin seeds
1 c. to c. curry powder
1 drizzle of olive oil
Salt and pepper

Wash and cut off the caps of the squash. Empty them of seeds and dig them out, retrieving the removed pieces of squash. Then cut these pieces into small cubes. Preheat the oven to 200°.
Cook the rice and stop cooking 3 minutes before the end. Drain and set aside. Do the same with lentils.
Finely chop the onion, heat a drizzle of olive oil in a frying pan and sauté the onion for 10 minutes.
Mix together rice, lentils, onions, squash cubes, cranberries, spices and seasoning. Fill the squash and close them with their caps.
Bake for 30-35 minutes and cover with foil if squash is browning too much.

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