Cut acorn squash in half. Chop off stems or tails so that it can lay flat.
Leaving seeds inside, roast squash halves face down on a baking sheet at 200 degrees Celcius for
Remove from oven and turn upside-down to remove seeds.
Cook rice and lentils in vegetable broth. Drain and reserve liquid.
In a large pan, cook onions and mushrooms on high till mushrooms
Add herbs and spices and cook for 5 minutes.
Add lentils and rice and 1⁄2 cup remaining veg broth.
Season with salt & pepper to taste.
Fill squash halves with lentil mixture.
If desired add roasted nuts or seeds for crunchy texture and additional protein.
Top with chopped cherry tomatoes and fresh rosemary.
Return squash halves to the oven at 180 degrees Celcius for 10 minutes before serving.