Ingredients:

• 1 acorn squash, chopped in half
• 1 cup quinoa
• 1/2 cup lentils, red or green
• 1 red bell pepper, chopped
• 4-5 cloves garlic, chopped
• 2 tablespoons of coconut oil
• 1/4 tablespoon cumin
• 1/4 tablespoon turmeric
• sea salt and pepper to taste

Directions:

1. Set oven to 350F. Cut squash in half and place in a baking dish filled with 1/2 an inch of water. Place flesh down and bake for 30 minutes.
2. In the meantime, cook 1 cup quinoa and 1/2 cup lentils together in a pot of water (about 2 cups of water) for 10-12 minutes or until fully cooked.
3. In another pan, sauté the garlic and red pepper in the coconut oil. When the red pepper and garlic are soft, combine them with the lentils and quinoa.
4. Then add the turmeric, cumin, salt and pepper. Drizzle a little more coconut oil if necessary.
5. When the squash is done, take it out and let it cool for about 5 minutes.
6. Drain the water from the pan and place a baking sheet in the pan.
7. Put the squash back in the pan and pour the quinoa and lentil mix into each squash half. Bake at 350F for about 15 minutes.

Take them out and enjoy!!