Savory Ground Beef and Fig-Stuffed Acorn Squash with Maple-Cinnamon Drizzle

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. 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 spatula, about 7-10 minutes.

Stir in 1 cup of chopped fresh figs, 1 teaspoon of dried thyme, and 1/2 teaspoon of cinnamon, cooking for an additional 3-4 minutes until the figs soften.

Remove the skillet from heat and mix in 1/2 cup of cooked quinoa for added texture. Once the acorn squash is done roasting, carefully flip them over and fill each half with the ground beef and fig mixture.

Return the stuffed squash to the oven and bake for an additional 10 minutes. While the squash is baking, prepare the maple-cinnamon drizzle by mixing 1/4 cup of maple syrup with 1/2 teaspoon of cinnamon in a small bowl.

Drizzle the mixture over the stuffed squash just before serving. Garnish with fresh thyme leaves for a pop of color and flavor.