Step 1

Cook the rice and lentils. If using dried lentils and dry wild rice, place 3 cups of water in a medium pot. Add the rice and lentils. Bring to a boil. Cover and let cook for 35 minutes. Starin any excess water and fluff with a fork. If using pre-cooked rice and lentils, skip this step. Simply drain and rinse and lentils and follow the package instructions to heat the rice.

Step 2

Prepare the Squash: Preheat the oven to 400ºF. Cut the acorn squash in half and remove the seeds. Lightly coat with avocado oil and season with salt. Place cut-side down on a parchment-lined baking sheet and bake for about 35-40 minutes, or until the squash is pierced easily with a fork.

Step 3

Make the Stuffing: Meanwhile, make the filling. Heat the oil in a sauté pan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the mushrooms. Season with salt and pepper and saute until browned; 5 to 10 minutes. Add the minced garlic, tamari and spices; cook for one more minute. Stir in the cooked wild rice and lentils, spinach, nuts and dried cranberries. Stir to wilt the spinach and warm the rice and lentils. Taste and season with salt and pepper.

Step 4

Assemble the Squash. Once the squash is finished roasting, remove the acorn squash halves from the oven and fill each with the wild rice mixture. You may have some leftover rice and lentil mixture depending on how many squash you cook. Serve immediately.

Step 5

How to Store. Leftover roasted squash and wild rice can be stored separately or stored fully prepared in airtight containers for up to 5 days. To reheat in the oven at 350 degrees for 15-20 minutes or until warmed.