A wonderful fall dish full of nutrients and warmth of the season.
Preheat oven to 350 degrees Fahrenheit.
Place 1 cup of water in a small saucepan and bring to boil.
Add rice, lentils and paprika. Cook until water is absorbed.
Cut acorn squash in half, lengthwise. Scoop out seeds and clean cavity of strings.
Beat the egg in a small bowl and set aside.
When rice and lentils have absorbed the water, add the diced onion, raisins, cheese and egg. Mix well.
Add salt & pepper to taste.
Place the squash cut side up in an oven safe dish. Place 1/4 cup of rice and lentil mixture in each half of the squash. Fill the cavity - you might be able to add more than 1/4 cup of stuffing if you have a large squash.
Sprinkle with cumin.
Add 1/2 inch water to bottom of the pan. Seal tightly with foil.
Bake squash at 350 degrees Fahrenheit for one hour.