Preheat the oven to 375 F (190 C). Carefully slice the delicata squash in half lengthwise. Use a spoon to remove the seeds. Place squash halves in the oven facing up and roast for 25 minutes.

While the delicata squash halves are roasting, prepare the lentils and quinoa.

Rinse and drain 1 cup of dry black lentils and place them in a medium pot with 2 cups of low-sodium vegetable broth. Bring them to a boil, then reduce the heat and simmer, partially covered, for 15 to 20 minutes. Turn off the heat, cover completely, and let sit.

Rinse and drain 1/2 cup of dry quinoa, and place them in a small pot with 1 cup of low-sodium vegetable broth. Bring to a boil, then reduce heat, cover and simmer for 10 minutes. Turn off the heat and let sit.

Preheat a large saute pan over medium heat. Toss in the chopped onions and mushrooms and cook for 4 to 5 minutes.

Add celery, garlic, and diced apple, and cook for another 3 to 4 minutes.

Add dried thyme, dried sage, coconut aminos, and chopped raisins. Give it a good stir to incorporate.

If the lentils did not absorb most of the liquid, you'll need to strain the excess cooking liquid before adding them to the saute pan. Also, add the cooked quinoa. Finally, add in pomegranate arils. Stir everything together so it's well mixed. Salt and pepper to taste.

Carefully remove the delicata squash from the oven and transfer it to individual plates. Carefully scoop a generous helping of lentil quinoa veggie mixture into each squash half. Top with fresh chopped herbs and enjoy!

Leftovers can be stored in a covered container in the refrigerator for up to four days. This dish is freezer-friendly and can be stored in the freezer for up to three months.