Moroccan Stew

Directions

1. 1
   Split the squash in half and remove the seeds and fibers.
2. 2
   Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper.
3. 3
   Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender.
4. 4
   Cool and set aside.
5. 5
   Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper.
6. 6
   Pour in 3 1/4 cups of broth to cover by at least 2 inches.
7. 7
   Turn the heat to medium and cook 30 to 45 minutes, stirring frequently.
8. 8
   If you need to add more liquid to keep the mixture wet do so, a little at a time.
9. 9
   Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat.
10. 10
    Add onions and cook, stirring until softened, about 5 minutes.
11. 11
    Rehydrate the apricots with remaining 1/4 cup vegetable stock.
12. 12
    Stir in the lentils and rice.
13. 13
    Cook until heated through, about 5 minutes.
14. 14
    Bring the components together by spooning the mixture into the roasted acorn squash.
15. 15
    Season with salt and pepper.
16. 16
    Garnish with parsley and mint.