Moroccan Vegetable Stew

2 tbsp EVO oil, divided
2 acorn squash, halved and roasted
to taste salt and pepper
2 tsp cinnamon
1 c lentils, rinsed and cleaned
1 c brown rice
1 tbsp coriander
1 bay leaf
2 tbsp curry powder
3 1/2c vegetable stock, divided
1 onion, chopped
1/2c dried apricots, chopped

Split the squash in half and remove the seeds and fibers. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender. Cool and set aside. Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently. If you need to add more liquid to keep the mixture wet do so, a little at a time. Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Soak the apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice. Cook until heated through, about 5 minutes. Bring the components together by spooning the mixture into the roasted acorn squash. Season with salt and pepper.