Step 1

Preheat the oven to 400 degrees F. Cut the acorn squash in half and scoop out the seeds and strings. Place the acorn squash halves on the baking sheet and brush lightly with 1 tablespoon of olive oil. Roast in the oven for 40 minutes until they are fork tender.

Step 2

Meanwhile, heat the remaining 2 tablespoon of olive oil in a pan over medium heat. Saute the onion until translucent. Add the garlic and bell pepper. Cook for 2-3 minutes.

Step 3

Add in the tomato paste and pomegranate molasses. Stir to combine and cook for another 2 minutes. Add in the cooked rice followed by the cumin, coriander, turmeric, paprika, sumac and salt. Mix and cook for 2 more minutes.

Step 4

Add in the walnuts, parsley and lemon juice. Stir and turn the heat off.

Step 5

Set the oven to 375 degrees F. Spoon the filling into the roasted acorn squash. Place them on a baking sheet and bake for 15 minutes.