Acorn Squash Bowl

ACORN SQUASH BOWLS

INGREDIENTS
Acorn Squash, 2 Green Lentils, 1 c Quinoa, 1 c Garlic, 2 cloves - minced Red Onion, 1 small - diced	Olive Oil, 1 Tbsp + 1 Tbsp, separate Pumpkin Seeds, ¼ c - shelled Dried Cranberries, ¼ c Lemon, 1	Vegetable Broth, 1 c Basil, 1 tsp Thyme, ½ tsp Spring Onion, 1 stalk - finely chopped
DIRECTIONS
Preheat oven to 400°. Line baking sheet with parchment paper. Zest lemon and sit to the side. Cut squash in half, scoop out the seeds, and lay flesh side down on baking sheet. Drizzle with 1 Tbsp of olive oil. (Put a little oil on the flesh side also, so that it doesn’t stick to the pan). Place in oven and let cook for 45 minutes. Rinse quinoa and bring to a boil over medium-high heat for 7 minutes, then reduce heat and let simmer uncovered until vegetable broth is absorbed. While quinoa is cooking, warm oil, basil, and thyme in skillet over medium low. Sauté pumpkin seeds, onions, and garlic. Add dried cranberries to pan for the last few minutes of sautéing to bring out flavor. When quinoa is finished cooking, combine mixture along with lemon zest. When squash is finished baking, stuff with quinoa mixture and garnish with chopped spring onion. Enjoy!