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

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

Place them 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 1 pound of ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 7-10 minutes.

Stir in 2 cloves of minced garlic, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary, cooking for an additional 2 minutes until fragrant.

Remove the skillet from heat and mix in 1 cup of cooked quinoa, 1/2 cup of chopped fresh parsley, and salt and pepper to taste.

Once the acorn squashes are done roasting, carefully flip them over and fill each half with the beef and herb mixture.

In a small bowl, whisk together 1/4 cup of maple syrup, 1/2 teaspoon of ground cinnamon, and a pinch of nutmeg.

Drizzle this glaze over the stuffed squashes. Return the stuffed squashes to the oven and bake for an additional 10-15 minutes until heated through.

Serve warm, garnished with extra parsley if desired.