Cozy Acorn Squash Stuffed with Savory Lentil Medley Ingredients: - 2 medium acorn squashes - 1 cup dry green or brown lentils, rinsed - 4 cups vegetable broth or water - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium carrot, diced - 1 celery stalk, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon dried thyme - Salt and pepper to taste - 1 cup fresh spinach or kale, chopped - 1/4 cup walnuts or pecans, chopped (optional) - 1/4 cup dried cranberries or raisins (optional) - Olive oil for drizzling - Fresh parsley or cilantro for garnish (optional) Instructions: 1. Preheat your oven to 400°F (200°C). 2. Cut the acorn squashes in half vertically and scoop out the seeds. Lightly brush the insides with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 25-30 minutes, or until tender. 3. While the squash is roasting, prepare the lentil medley. In a medium pot, combine the lentils and vegetable broth or water. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes, or until lentils are tender. Drain any excess liquid. 4. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened. 5. Stir in the cumin, smoked paprika, thyme, salt, and pepper. Cook for another minute until fragrant. 6. Add the cooked lentils to the skillet along with the chopped spinach or kale, nuts, and dried cranberries or raisins if using. Mix well and cook for 2-3 minutes until the greens are wilted and everything is warmed through. 7. Remove the roasted acorn squashes from the oven and carefully fill each half with the lentil medley. Drizzle with a little more olive oil if desired. 8. Return the stuffed squashes to the oven and bake for an additional 10 minutes. 9. Garnish with fresh parsley or cilantro before serving. Nutrition Value (per stuffed half): - Calories: 290 - Protein: 13g - Carbohydrates: 54g - Dietary Fiber: 14g - Sugars: 6g - Fat: 5g - Saturated Fat: 1g - Vitamin A: 30% DV - Vitamin C: 20% DV - Iron: 15% DV - Calcium: 8% DV Enjoy this wholesome and hearty dish that combines the sweetness of acorn squash with a savory lentil filling!