Savory Ground Beef and Herb-Infused Quinoa Stuffed Acorn Squash

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 1 cup of quinoa under cold water and cook it according to package instructions, using vegetable broth instead of water for added flavor.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground beef and cook until browned, breaking it apart with a spatula.

Stir in 1 diced onion, 2 minced garlic cloves, and 1 diced bell pepper, cooking until the vegetables are softened.

Add 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, and salt and pepper to taste. Once the quinoa is cooked, fluff it with a fork and mix it into the beef and vegetable mixture.

Remove the roasted squash from the oven and carefully flip them over. Fill each half with the beef and quinoa mixture, pressing down gently to pack it in.

Return the stuffed squash to the oven and bake for an additional 10 minutes. While the squash is baking, prepare a citrus dressing by whisking together the juice of 1 orange, 1 tablespoon of honey, and 1 tablespoon of olive oil.

Once the squash is done, drizzle the citrus dressing over the top and garnish with fresh parsley before serving.