Stuffed Pompoen with Green Lentils, Bulgur, and Feta

Directions

1. Roasted squash
2. Preheat oven to 400 F / 200 C.
3. Cut the squashes in half, scoop out the pulp and seeds, and prick with a fork. Place on a roasting pan.
4. Mince garlic. Drizzle the squashes with olive oil, and apply salt, pepper, and garlic to taste.
5. Roast squashes until tender when pierced with a fork, around 30 minutes (timing will depend on the size and type of squash).

1. Stuffing
2. Sort and simmer lentils, adding salt.
3. Cook bulgur wheat, adding salt.
4. Wash and chop celery and napa cabbage.
5. In a cast iron skillet, saute celery in olive oil over medium high heat until slightly browned and beginning to shrivel.
6. Turn down the heat to medium low and push the celery to the edges of the pan. Add a little more olive oil, salt and pepper, and the remaining minced garlic; cook until the garlic begins to turn golden.
7. Turn the heat up to medium and add in the napa cabbage, stirring until leaves are wilted. Turn off heat.
8. By this time the lentils and bulgur wheat should be done. In a large bowl, combine the lentils, bulgur wheat, and sauteed vegetables. Crumble the feta cheese with a fork and add it to the stuffing. Add salt, pepper, lemon juice, and cranberries to taste.
9. When the squash is ready (test for tenderness with a fork), remove it from the oven. Plate the squash, add the stuffing mixture, and serve.