Preheat your oven to 400°F and place the acorn squash halves in a baking dish, cut side up.

Drizzle the flesh with about 1 tablespoon of oil followed by the maple syrup. Season with salt and pepper and roast for 35 to 45 minutes, depending on the size of the squash, until fork tender.

Meanwhile, rinse the lentils in a fine-mesh sieve, inspecting for any bad lentils or debris. Transfer them to a saucepan and add the vegetable broth. Place the pot over high heat and bring to a boil. Cover the pot with a lid, reduce the heat to a low simmer, and cook for 20 to 25 minutes or until the lentils are tender but not mushy. Drain the lentils, transfer to a large bowl, and set aside.

While the lentils cook, heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion, celery, and apple, season with salt and pepper, and cook for 5 to 7 minutes or until tender and lightly caramelized. Stir in the garlic and curry powder, cook for another 30 seconds to 1 minute, then stir in the lemon juice, scraping the bottom of the pan to pick up any burned-on bits. Stir in the spinach and transfer into the lentil bowl.

Add the cranberries, apricots, walnuts, cilantro, and parsley and mix well to combine.

Divide the mixture into the roasted acorn squash and scatter with the feta. Drizzle the top with the remaining tablespoon of oil and bake for 10 to 15 minutes or until the feta is golden brown.