Lentil Stuffed Acorn Squash

A hearty and healthy dish of acorn squash stuffed with a savory mixture of lentils, vegetables, and spices.

Ingredients - Serves 4

Preheat the oven to 400°F.
Place the acorn squash halves cut-side down on a baking sheet and roast for 30 minutes, or until tender.
While the squash is roasting, heat the olive oil in a large skillet over medium heat.
Add the onion, garlic, carrot, and celery and cook until the vegetables are soft, about 10 minutes.
Add the cooked lentils, tomato paste, cumin, salt, and pepper and stir to combine.
Remove the squash from the oven and flip them over so the cut-side is facing up.
Spoon the lentil mixture into the squash halves.
Return the squash to the oven and roast for another 15 minutes, or until the tops are golden and crispy.