Baked Acorn Squash With Moroccan Quinoa & Pomegranate Stuffing

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4 acorn squash

3 tablespoons olive oil, divided

1 1/2 teaspoons salt and fresh black pepper (plus more to taste)

1/2 cup water

2 cups vegetable broth

1 teaspoon salt

1 cup quinoa

2 bay leaves

1/2 cup pine nuts or coarsely chopped cashews

1 onion, diced

8 ounces baby bella (crimini) or button mushrooms, sliced

2 cloves garlic, minced

1/2 teaspoon cinnamon

1/4 teaspoon cardamom

pinch of ground cloves

zest of 1 lemon

1/2 cup currants

seeds of 1 pomegranate (about 1 cup)

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