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

Ingredients

• 1 whole delicata squash, halved lengthwise, seeds scooped
• 3/4 cup cooked brown lentils, or canned, drained
• 1/4 cup walnuts, roughly chopped
• 1/4 cup red onion, finely diced
• 3 whole dried apricots, chopped
• 1/2 tsp ground cumin
• 1/4 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
• 2 tbsp pomegranate seeds
• to taste pinch sea salt
• to taste pinch black pepper

Instructions

1. 1

   Preheat oven to 400°F. Brush 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 a small skillet over medium heat. Sauté red onion for 2 minutes until softened. Add cumin and cinnamon, toast for 30 seconds until fragrant.