Mary Berg's CURRIED LENTIL STUFFED SQUASH | Style at Home

Ingredients

• 2 acorn squashes, halved lengthwise
• 3 tbsp olive oil, divided
• 2 tbsp maple syrup
• Kosher salt
• Freshly ground black pepper
• 3/4 cup brown lentils
• 3 cups low-sodium vegetable broth
• 1 medium red onion, finely diced
• 1 stalk celery, finely diced
• 1 green apple, finely diced
• 3 garlic cloves, finely grated
• 1 tbsp curry powder
• 1 lemon, juiced
• 2 handfuls baby spinach
• 1/2 cup dried cranberries
• 1/2 cup dried apricots, finely diced
• 1/2 cup chopped walnuts
• 2 tbsp finely chopped cilantro
• 2 tbsp finely chopped parsley
• 3 1/2 (to 5) oz crumbled feta