• 1 red kuri squash
• 2 tablespoons minced scallion
• 1 tablespoon minced fresno or red jalapeño pepper
• 1 small garlic clove, minced
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh ginger
• 1 teaspoon tamari, or soy sauce
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 2 to 3 tablespoons olive oil

Topping

• 2 cups packed arugula
• 1/2 cup cooked bulgur
• 1/4 cup pomegranate seeds
• 3 tablespoons lemon vinaigrette (see below)

Preheat your oven to 400˚F. Quarter the squash and remove the seeds. Place cut-side up in a roasting pan.

In a small bowl combine the scallions with the fresno pepper, garlic, thyme, ginger, soy sauce, allspice, and cinnamon. Stir, adding enough olive oil to form a thick paste. Spoon the paste over the squash, spreading across all the flesh of the squash. Roast until the squash is tender, 35 to 45 minutes.

While the squash is roasting, combine the arugula with the bulgur and pomegranate seeds. Add in the vinaigrette and toss until combined.

Once the squash is done, divide the arugula onto the roasted squash.

Lemon Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons minced shallot
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper