First preheat the oven to 400 degrees Fahrenheit

Then, add wild rice to a small pot with water, salt, pepper and minced rosemary, thyme & garlic

Bring to a boil, then top with a lid and drop the heat to low

Simmer for 30 minutes, then turn off the burner and let the rice sit for 10 minutes before removing the lid

While the rice cooks, halve the acorn squash and scoop out the seeds, lightly coat with oil and roast on a baking sheet, flesh side down for 30 minutes

When the rice is finished, add the bell peppers and lentils & fluff together

Fill the acorn squash with the rice mixture and serve while everything is still hot, or save for later and re-heat

Pair with Lavender DRY Sparkling Soda