Roasted Acorn Squash

Preheat the oven to 425°F. Cut acorn squash in half lengthwise and discard the seeds. Dice the zucchini. Dice the tomato. Roughly chop walnuts. Chop the mint. Peel and mince the garlic. Zest, halve, and juice the lemon.

Add halved squash to the baking sheet, cut side up. Rub 1 tsp olive oil on the exposed flesh and sprinkle with just half the ras el hanout and a pinch of salt and pepper. Turn squash halves over and roast until tender, 18 to 25 minutes.

Add ⅔ cup water and a pinch of salt to a small saucepan and bring to a boil. Add bulgur, remove the saucepan from heat, cover, and let rest until water is fully absorbed, 14 to 16 minutes.

Add 1 tsp olive oil to a large nonstick skillet over medium-high heat. Add diced zucchini and a pinch of salt and pepper and cook until zucchini is tender and beginning to brown, 5 to 7 min- utes. Add cooked zucchini, chopped walnuts, chopped mint, lemon zest, just half the lemon juice, and a pinch of salt and pepper to the saucepan with the bulgur and stir the walnut pilaf.

Return the large nonstick skillet to medium-high heat with 1 tbsp olive oil. Add minced garlic and cook until fragrant, 1 to 2 minutes. Add diced tomato and cook until softened, 4 to 6 minutes. Add remaining ras el hanout, tomato powder, 1¾ cups water, and a pinch of salt and pepper. Bring to a boil, reduce heat to low, and simmer until slightly thickened, 4 to 6 minutes.

Add remaining lemon juice, yogurt, and a pinch of salt and pepper to a small bowl and stir the lemony yogurt. Cut squash halves in half to create wedges. Divide squash wedges between bowls. Top with walnut pilaf and drizzle with Lebanese spiced tomatoes. Dollop with lem- ony yogurt. Enjoy!