Herb-Stuffed Hokkaido Squash with Lentils, Walnuts and Cranberries

Preheat the oven to 200 °C. Cut off the top ("lid") of the squash and use a spoon to scoop out the seeds. Drizzle the inside of the squash with oil, season with salt, and bake it face down on a baking sheet for 20 minutes.

Meanwhile, cook the lentils in vegetable stock in a saucepan (about 20 minutes) until softened but still holding their shape.

In a pan with a little oil, sauté the chopped onion and mushrooms until the liquid evaporates. Add the garlic, cranberries, walnuts, thyme and tamari. Sauté for another 2 minutes.

Stir the cooked lentils into the mushroom mixture. If needed, add a tablespoon or two of water to keep the filling moist.

Remove the squash from the oven, turn it over, and fill it with the prepared filling. Place the cut-off squash lid on top.

Bake everything together for an additional 15–20 minutes, until the squash is completely soft (check with a knife). Serve sprinkled with fresh rosemary.