Wild Rice & Lentil Stuffed Acorn Squash with Cranberries & Pecans

Directions

1. PREHEAT the oven to 400°F (200°C). Halve the acorn squash lengthwise and scoop out the seeds. Place on a rimmed baking sheet, brush with oil and sprinkle with salt and pepper; roast for 30-45 minutes, or until tender and golden on the edges.
2. MEANWHILE bring the rice, lentils, and stock to a simmer in a medium saucepan; cover, reduce the heat to low, and cook for 40 minutes, until the rice and lentils are tender and all the liquid is absorbed. Transfer to a bowl and immediately add the cranberries, green onions, butter, and thyme. Season with salt and pepper and toss to combine everything well.
3. LET stand for a minute (to melt the butter) and toss again, this time adding the pecans and parsley. Pile into the roasted squash halves and serve immediately, or cover and keep warm until serving time.