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

Ingredients

• 1 whole acorn squash, halved lengthwise, seeds removed
• 1/2 cup red lentils, dried
• 1/4 cup quinoa, uncooked
• 1 1/2 cups vegetable broth, low-sodium
• 1/2 cup pomegranate juice, unsweetened
• 1 tablespoon balsamic vinegar
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger, fresh, minced preferred
• 1/4 teaspoon turmeric
• 2 cloves garlic, minced
• 2 teaspoons olive oil, divided
• to taste pinch salt
• to taste pinch black pepper
• 2 tablespoons sliced almonds, toasted
• 2 tablespoons pomegranate arils, fresh
• 1 tablespoon fresh cilantro, chopped

Instructions

1. 1

   Preheat oven to 400°F. Brush acorn squash halves with 1 teaspoon olive oil, season with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes until tender when pierced with a fork.

2. 2

   While squash roasts, heat remaining 1 teaspoon olive oil in a saucepan over medium heat. Sauté minced garlic for 30 seconds until fragrant.