Kasha-Stuffed Acorn Squash |

Ingredients

• One 1¼-pound acorn squash (any color), halved and seeded
• ½ teaspoon extra-virgin olive oil
• ½ teaspoon honey
• 1/8 teaspoon kosher salt
• 2 tablespoons pine nuts
• ¾ cup water
• ½ cup kasha
• ½ teaspoon plus a pinch of kosher salt, divided
• 1 medium shallot, finely chopped
• 3 tablespoons low-fat plain yogurt
• 2 teaspoons pomegranate molasses
• 1 teaspoon finely grated lemon zest + 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• ¾ cup finely chopped fresh mint leaves
• ¼ cup pomegranate seeds plus extra for serving