• Cut the acorn squash in half. Cut it lengthwise from the stem.
  
• Remove the seeds
  
• Place the squash in a casserole dish, cut side up, and brush about a tablespoon of Olive oil over the inside of the squash.
  
• Mix together one teaspoon of curry powder and one teaspoon of cumin. Sprinkle the mix on the inside of the acorn squash.
  
• Pour ½ cup water into the bottom of the casserole dish. Place in a 375-degree oven. Cook for one hour.
  

Prepare the stuffing mix

• Rinse and drain the lentils in cool water. Place the lentils in a pan and cover with the vegetable broth. Bring to a boil and turn down to a simmer. Simmer for about 15 minutes until most of the broth is absorbed into the lentils.
  1 Habanero pepper
  
• Heat olive oil in a large saute pan. Add chopped onion and minced garlic. Saute until the onions are soft and translucent.
  ½ Tablespoon Olive oil
  
• Add the drained garbanzo beans with the onions
  
• Add the additional spices (curry, cumin, turmeric, and sea salt). Cook for a couple of minutes until the spices are fragrant
  2 Tablespoons Curry powder, 2 teaspoons Cumin, 1 teaspoon Turmeric, 1 teaspoon Sea Salt
  
• Add the cooked lentils and remaining broth.
  
• Add the spinach. If you want it spicy add the chopped habanero.
  1 Cup Lentils
  
• Add 1 cup of water to the mixture. Bring to a boil, then turn the heat down to a simmer. Simmer until the water has reduced in half.
  
• Remove the garbanzo bean lentil mixture from the heat. Stir in the yogurt.
  

Finishing the Squash

• When the squash is soft and easy to pierce with a fork, remove it from the oven and let it cool for a few minutes before handling.
  1 ½ Cups Plain, Non-fat Greek yogurt
  
• Use a spoon to scoop out about half of the squash meat leaving a thin layer along the inside. Place the acorn squash shell back in the baking dish.
  
• Mix the scooped-out squash meat into the garbanzo bean lentil mixture.
  
• Stir the mixture together. The squash will be soft and will mix well into the garbanzo bean lentil mixture. It will help the mixture to thicken.
  
• Fill both squash halves with the mixture. Divide the filling up and stuff into the acorn squash shells in the baking dish.
  
• Put the squash back in the oven and bake for 15 minutes to heat through.
  
• Remove from the oven and serve.
  
• Enjoy!