Moroccan-Spiced Lentil & Quinoa Stuffed Acorn Squash with Pomegranate Glaze
Prep 15 min · Cook 35 min · Serves 1 · medium
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, halved lengthwise, seeds removed
- 0.5 cup red lentils, dried
- 0.25 cup quinoa, uncooked
- 1.5 cups vegetable broth, low-sodium
- 0.5 cup pomegranate juice, unsweetened
- 1 tablespoon balsamic vinegar
- 0.75 teaspoon ground cumin
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground ginger, fresh, minced preferred
- 0.25 teaspoon turmeric
- 2 cloves garlic, minced
- 2 teaspoons olive oil, divided
- to taste pinch salt
- to taste pinch black pepper
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