Pick through the lentils to remove any rocks or sticks. Wash lentils until the water runs clear.
Soak the lentils overnight in enough water to cover by an inch.
The next day, drain the water from the lentils and rinse once with fresh water. Transfer the lentils to a medium pot.
Add 3 cups of water, 1 Tbsp oil, and ½ tsp salt. Stir.
Cook on high to bring to a boil, then reduce heat to medium. Cook for approximately 25 minutes until the lentils are soft.
Directions for the quinoa
Rinse the quinoa. This removes some the bitter taste.
Add the quinoa, 1 cup water, ½ tsp oil, and ¼ tsp salt to a small pot. Stir.
Bring to a boil over high heat. Then, reduce to low heat and place a lid on the pot.
Cook for 15 minutes. The water should be completely absorbed.
Directions for the squash
Preheat the oven to 375°F.
Cut the squashes in half and scoop out the seeds. Cut a small notch in each half to allow steam to escape.
Place the squashes cut side down in a large glass baking dish. Use two dishes if needed. Add water to the dish, enough so that the water is ¼ inch deep.
Bake for 30 minutes.
Meanwhile, chop the spinach. Finely dice the green onions (using only the dark green tops) and the mint.
In a medium mixing bowl, combine the spinach, green onions, mint, 1 ¼ cup cooked quinoa, 1 ½ cup cooked lentils, and ¼ tsp salt. Stir until the ingredients are well mixed together. Set aside until the squash is ready.
After the squash has baked for 30 minutes, remove the dish(es) from the oven. Very carefully turn the squash halves over. Be careful of the hot steam that will come out from under the squash when you turn it over.
Spoon ¼ of the lentil quinoa filling into each squash half.
Put the stuffed squash back into the oven. Bake for approximately 20 minutes. The squash should be soft.
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