Preheat the oven to 400 degrees. Cut the squash in half and scoop out the seeds. Place on a rimmed baking sheet with an inch or so of water. Bake for 30-45 minutes until they are fork tender. This should take from 30-40 minutes.

Meanwhile, bring the lentils, rice and vegetable broth to simmer in a medium saucepan. Cover and cook for about 30-40 minutes. If using an Instant Pot, cook at 15 minutes, then allow the pressure to release naturally.

Transfer to a bowl and add the cranberries, green onions or garlic, 2 tablespoons of vegetable broth, and thyme. Season with salt and basil and toss to mix well. Finally, stir in the nuts and the parsley.

Fill the baked squash halves with the lentil-rice mixture and serve immediately. Or keep them warm until serving time.

CHEF'S NOTE: One half squash gives you 10 grams of fiber--a real bonus for diabetes prevention and reversal and a great aid for losing weight. There is also 10 grams of protein, making this an excellent entree.