Pre-heat oven to 400 degrees Fahrenheit and lightly drizzle 1 tablespoon of olive oil over squash. Roast delicata squash for 20 minutes or until tender and lightly caramelized.
While squash is cooking, prepare the lentils. In a large skillet, saute chopped onion in 2 tablespoons of olive oil until translucent, about 6-7 minutes. Add garlic and spices (cumin, coriander, sumac and cayenne) and saute for 1 minute until garlic softens and spices are mixed with the oil.
Rinse black lentils and remove any bad ones. Add lentils to skillet with 3 cups of stock. Bring to a boil then down to a simmer. Place a lid on the skillet and cook for about 30-40 minutes or until lentils are tender. Season with salt and pepper.
Whisk the yogurt and feta together until creamy. You can do this in a food processor or blender or in a bowl. Set aside.
To serve, Spoon lentils into the cavity of the squash and top with spicy zhoug and drizzle of yogurt-feta sauce. Top with pomegranate seeds, drizzle of olive oil and lemon wedges.
Notes
You will have lentils leftover, which are perfect for a side dish or just roast more delicata squash