Quinoa-Stuffed Acorn Squash

This recipe comes courtesy of year 2000 edition of the Joy of Cooking's 'All About Vegetarian Cooking.' Makes 4 servings

Ingredients: 3 acorn squash, halved and seeded
1 TBS butter
1/2 cup chopped yellow onion
1/2 cup quinoa
1 cup vegetable stock
1/2 tsp salt
1/8 tsp ground black pepper
1/4 cup chopped hazelnuts or whole unblanched almonds, toasted
2 TBS chopped fresh parsley
2 TBS + 2 TBS grated parmesan cheese

Directions: Preheat oven to 350 degrees. Arrange the acorn squash cut-side down on a baking dish (like a 9x13). Add 1/2 inch water to the baking dish and cover with aluminum foil. Bake until squash are tender: 45-55 mins. Leave the oven on, but take out the squash.

 In a large skillet over medium heat: place the onion and saute in butter until golden (approx 8 minutes) Stir in the quinoa and heat, stirring until toasted (about 3 minutes) Stir in the vegetable stock. Bring the contents of skillet to a boil, reduce heat, cover and simmer for 15 minutes. Uncover the skillet and let mixture cool slightly.

 Scoop out and dice the pulp of 2 of the acorn squash halves. Turn the remaining 4 halves cut-side up and season with the salt and pepper. Combine the Quinoa mixture and the diced squash. Stir in the nuts, parsley, and 2 of the TBS of parmesan cheese. Spoon it into/onto the 4 squash cavities, distributing evenly, sprinkle the tops with the remaining parmesan.
 Bake until heated through, approx 20 minutes.