Turkish-Spiced Lentil & Walnut Stuffed Delicata Squash with Pomegranate-Tahini Glaze

Ingredients

• 1 whole delicata squash, halved lengthwise, seeds scooped
• 0.75 cup cooked brown lentils, or canned, drained
• 0.25 cup walnuts, roughly chopped
• 0.25 cup red onion, finely diced
• 3 whole dried apricots, chopped
• 0.5 tsp ground cumin
• 0.25 tsp ground cinnamon
• 2 tbsp fresh parsley, chopped
• 1 tbsp pomegranate molasses
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil, for roasting
• 1 tsp olive oil, for salad dressing
• 2 cups fresh arugula