Stuffed Acorn Squash with lentil quinoa pilaf

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This is one of the prettier dishes I’ve made. It’s yummy too!
I was blessed with a gorgeous acorn squash from my CSA. I mean as soon as I sliced the thing open I could smell this sweet aroma wafting into my nostrils 😜 I was inspired by this recipe and did this:

1 acorn squash
1 cup dried brown/green lentils, rinsed
Coconut oil
1/2 yellow onion, chopped
2 cloves garlic, crushed
1 cup quinoa, rinsed
1 1/2 cups veggie broth
8 oz mushrooms
1/4 cup dried cranberries or raisins
Dried thyme & rosemary
1/4 cup pumpkin seeds

Preheat the oven to 400. Slice the squash in half and scoop out seeds. Put in the oven for about 45 min or until fork tender.
In the meantime, prepare the lentils. Simmer in water to cover until tender.
Then, heat a little bit of coconut oil in a medium-large saucepan over medium heat and then add the onion. When the onion is tender, stir in the garlic. Then add the quinoa & broth and then the mushrooms, cranberries and spices. Simmer until the broth is absorbed then remove from heat. Finally, stir in the pumpkin seeds & the lentils.

Scoop the pilaf into the squash. I served with a side of green beans from the farm. As delicious as it is gorgeous!!!

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