Savory Ground Beef and Quinoa-Stuffed Acorn Squash with Maple-Balsamic Glaze

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 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.

Drain any excess fat. Add 1 cup of cooked quinoa, 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, and salt and pepper to taste.

Mix well to combine all ingredients. In a small bowl, whisk together 2 tablespoons of maple syrup and 1 tablespoon of balsamic vinegar to create the glaze.

Once the squash is done roasting, remove it from the oven and carefully flip the halves over. Fill each half with the ground beef and quinoa mixture, pressing down gently to pack it in.

Drizzle the maple-balsamic glaze over the stuffed squash. Return the stuffed squash to the oven and bake for an additional 10-15 minutes until heated through and slightly caramelized on top.

Serve warm, garnished with fresh parsley if desired.