Healthy Aging Magazine | Lentil and Spinach-Stuffed Squash Halves

Ingredients

• 3 medium acorn squash, halved lengthwise and seeds removed
• 1 cup green lentils, picked over and rinsed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups fresh spinach, roughly chopped
• 1 cup vegetable broth