Turkish-Spiced Lentil & Walnut Stuffed Acorn Squash with Pomegranate Glaze

Name: Turkish-Spiced Lentil & Walnut Stuffed Acorn Squash with Pomegranate Glaze
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 servings
Ingredients: 1 medium (about 1.5 lbs) acorn squash; 0.5 cup red lentils; 0.25 cup walnuts; 1 cup vegetable broth; 0.25 cup pomegranate juice; 1 tbsp maple syrup; 0.25 medium onion; 2 cloves garlic; 2 tbsp olive oil; 0.75 tsp cumin; 0.25 tsp cinnamon; 0.5 tsp coriander; 0.25 tsp sumac; 0.5 tsp sea salt; 0.25 tsp black pepper; 2 tbsp pomegranate arils; 1 tbsp fresh mint; 1 tbsp fresh parsley

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

Vegan

Roasted acorn squash halves filled with a warm, aromatic mixture of red lentils, toasted walnuts, and Turkish spices, finished with a tart pomegranate reduction and fresh herbs. A show-stopping dinner that's both comforting and globally inspired.

Ingredients

1 medium (about 1.5 lbs) acorn squash
0.5 cup red lentils
0.25 cup walnuts
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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