Savory Beef and Herb-Stuffed Acorn Squash with Maple-Cinnamon Glaze

Preheat your oven to 400°F. 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 30 minutes until tender. In a skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 diced onion until translucent, about 5 minutes.

Add 2 cloves of minced garlic and cook for an additional minute until fragrant. Stir in 1 pound of ground beef and cook until browned, breaking it apart with a spatula, about 7-10 minutes.

Season the beef mixture with 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and salt and pepper to taste.

Once the beef is cooked, remove from heat and fold in 1 cup of cooked quinoa and 1/2 cup of shredded mozzarella cheese.

Mix well to combine. Carefully turn the roasted acorn squash halves over and fill each half with the beef and herb mixture, pressing down gently to pack it in.

In a small bowl, whisk together 1/4 cup of maple syrup and 1/2 teaspoon of ground cinnamon. Drizzle this glaze over the stuffed squash.

Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes before serving. Garnish with fresh parsley for a pop of color and added flavor.