3 acorn squash, halved and seeded
1 T. butter
½ c. chopped onions
½ c. quinoa, rinsed and drained
1 c. low-sodium vegetable stock
½ t. salt
1/8 t. black pepper
¼ c. chopped fresh parsley
4 T. grated Parmesan cheese
Preheat oven to 350°. Arrange acorn squash cut side down in a baking pan. Add ½ inch of water to the pan and cover with aluminum foil. Bake until the squash are tender, about 45 to 55 minutes. Leave the oven on. Let squash cool slightly.
Melt butter ina large skillet over medium heat. Add onions, stirring until golden, about 8 minutes. Add quinoa, stirring until toasted, about 3 minutes. Stir in stock. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Uncover and let cool slightly.
Scoop out and dice the pulp of 2 squash halves. Turn the other 4 halves cut side up and season with salt and pepper. Combine quinoa mixture and diced squash. Stir in nuts, parsley, and 2 T. of cheese. Spoon mixture into the 4 squash cavities, distributing evenly. Sprinkle the tops with the remaining 2 T. of cheese. Bake until heated through, about 20 minutes.