Autumn Lentil and Quinoa Stuffed Acorn Squash

Ingredients

• 4 small acorn squash, halved and seeded
• 1 cup lentils, cooked
• 1 cup quinoa, cooked
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups kale, chopped
• 1/4 cup pumpkin seeds, toasted
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Place the acorn squash halves cut-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Bake for 25-30 minutes, or until tender.