INGREDIENTS
1
acorn squash
1 tsp
Lemon zest plus
3/4 cup
Mint, fresh leaves
1/4 cup
Pomegranate seeds plus
1
Shallot, medium
1
Squash
1/2 cup
Kasha
1
Stuffing
1/2 tsp
Honey
2 tsp
Pomegranate molasses
1/8 tsp
Kosher salt
3 1/2 tsp
Olive oil, extra-virgin
2 tbsp
Pine nuts
3 tbsp
Yogurt, low-fat plain
3/4 cup
Water
½ teaspoon plus a pinch of kosher salt, divided