Autumn Harvest Stuffed Acorn Squash with Maple-Cranberry Quinoa

Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper.

Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes until tender. While the squash is roasting, rinse the quinoa under cold water.

In a medium saucepan, combine 1 cup of quinoa with 2 cups of vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed.

In a large bowl, combine the cooked quinoa, 1/2 cup of dried cranberries, 1/4 cup of chopped pecans, 1 teaspoon of cinnamon, and a pinch of nutmeg.

Mix well to combine all the ingredients. Once the squash is done roasting, carefully flip the halves over and fill each with the quinoa mixture.

Drizzle with 2 tablespoons of maple syrup and return to the oven for an additional 10 minutes. Remove from the oven and let cool for a few minutes before serving.

Garnish with fresh parsley or additional pecans if desired.