Stuffed Acorn Squash with lentils and rice

Directions

1. Split the squash in half and remove the seeds and fiber.
2. Mix margarine and brown sugar together.
3. Brush the flesh with margarine and brown sugar mixture, and sprinkle with cinnamon, salt, and pepper.
4. Roast on a cookie sheet in a 350-degree oven for about 25 minutes, until fork tender. Cool and set aside.
5. Combine lentils and rice in a medium roasting pan. Add coriander, bay leaf, onion, curry powder, salt, and pepper.
6. Pour in broth to cover at least 2 inches about rice and bean mixture.Cover pan with aluminum foil and place in oven for 45 minutes to an hour, checking periodically.
7. Bring the components together by scooping (ice cream scoop) the mixture into the roasted acorn squash. Season with salt and pepper. Garnish with parsley and mint.