Moroccan-Spiced Lentil & Quinoa Stuffed Acorn Squash with Pomegranate Glaze

Name: Moroccan-Spiced Lentil & Quinoa Stuffed Acorn Squash with Pomegranate Glaze
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 servings
Ingredients: 1 whole acorn squash; 0.5 cup red lentils; 0.25 cup quinoa; 1.5 cups vegetable broth; 0.5 cup pomegranate juice; 1 tablespoon balsamic vinegar; 0.75 teaspoon ground cumin; 0.25 teaspoon ground cinnamon; 0.25 teaspoon ground ginger; 0.25 teaspoon turmeric; 2 cloves garlic; 2 teaspoons olive oil; to taste pinch salt; to taste pinch black pepper; 2 tablespoons sliced almonds; 2 tablespoons pomegranate arils; 1 tablespoon fresh cilantro

Prep 15 min · Cook 35 min · Serves 1 · medium

Vegan

Roasted acorn squash halves filled with a warming blend of red lentils, quinoa, and North African spices, topped with a tangy pomegranate-balsamic reduction and toasted almonds. A show-stopping dinner that's hearty, visually stunning, and bursting with complex flavors.

Ingredients

1 whole acorn squash
0.5 cup red lentils
0.25 cup quinoa
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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