Lebanese Mujadara Stuffed Acorn Squash with Crispy Lentil-Seed Topping

Ingredients

• 2 whole acorn squash, halved and seeded
• 1 cup brown lentils, dried
• 0.75 cup bulgur wheat, medium grain
• 3 medium yellow onions, thinly sliced
• 2 cups vegetable broth
• 0.5 cup pumpkin seeds, raw
• 2 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp smoked paprika
• 0.25 cup fresh mint, chopped
• 0.25 cup fresh parsley, chopped
• 4 tbsp olive oil, divided
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp lemon juice

Instructions

1. 1

   Preheat oven to 400°F. Brush acorn squash halves with 1 tbsp olive oil, season with salt and pepper. Roast cut-side down for 30-35 minutes until fork-tender.

2. 2

   Meanwhile, heat 2 tbsp olive oil in a large pot over medium heat. Add sliced onions and cook for 25-30 minutes, stirring frequently, until deeply caramelized and golden.