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

Ingredients

• 1 medium (about 1.5 lbs) acorn squash, halved lengthwise, seeds scooped
• 1/2 cup red lentils, dried
• 1/4 cup walnuts, roughly chopped
• 1 cup vegetable broth, unsalted
• 1/4 cup pomegranate juice, no added sugar
• 1 tbsp maple syrup, optional, for glaze
• 1/4 medium onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp olive oil, divided
• 3/4 tsp cumin, ground
• 1/4 tsp cinnamon, ground
• 1/2 tsp coriander, ground
• 1/4 tsp sumac, optional but recommended
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp pomegranate arils, fresh, for garnish
• 1 tbsp fresh mint, chopped, for garnish
• 1 tbsp fresh parsley, chopped, for garnish

Instructions

1. 1

   Preheat oven to 400°F. Brush acorn squash halves with 1 tbsp olive oil, season with salt and pepper. Place cut-side down on a baking sheet and roast for 20 minutes.

2. 2

   While squash roasts, heat remaining 1 tbsp olive oil in a saucepan over medium heat. Sauté diced onion for 3 minutes until translucent.