Acorn Squash Stuffed with Quinoa

Preheat the oven to 400°F (200°C).

Cut the acorn squash in half lengthwise and scoop out the seeds.

Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper.

Roast the squash in the preheated oven for about 25-30 minutes, or until tender.

Meanwhile, cook the quinoa according to package instructions.

In a skillet, heat some olive oil over medium heat. Add diced onion, garlic, and your preferred seasonings (such as thyme or rosemary). Sauté until the onion becomes translucent.

Add cooked quinoa, dried cranberries, chopped walnuts, and a squeeze of lemon juice to the skillet. Stir well to combine.

Remove the roasted acorn squash halves from the oven and carefully fill the hollow centers with the quinoa stuffing mixture.

Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and slightly crispy on top.

Once done, remove from the oven and let it cool for a few minutes before serving.