• 3 delicata squash
• 3 Tbsp. olive oil, divided
• Salt and pepper to taste
• 1 cup uncooked quinoa (or substitute rice)
• 2 cups water or vegetable broth
• 1 medium onion, finely diced
• 1 carrot, finely diced
• 2 cloves garlic, minced
• 1 large apple, diced
• 1/2 cup dried cherries or raisins
• 1/4 cup toasted nuts of your choice
• 1/4 cup parsley, chopped
• 1/2 cup apple cider
• Parmesan or romano cheese
• Salt and pepper to taste

1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
2. Cut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil. Season with salt and pepper. Place the squash cut side down.
3. Bake squash for 30 minutes, or until it feels tender when poked with a fork. Set aside. Lower oven temperature to 350 F.
4. Make quinoa stuffing while the squash is roasting: In a medium saucepan add quinoa and water. Bring to a boil, stir, then reduce heat to low and cover. Cook until all liquid has been absorbed and quinoa is fluffy, about 15-20 minutes. Turn off heat and set aside.
5. In a large, deep skillet or Dutch oven, heat 2 Tbsp. olive oil over medium heat. Add onion, carrot, and garlic. Sauté until onion is translucent, 5-7 minutes. Add in cooked quinoa, diced apple, dried cherries, toasted nuts, and parsley. Season with salt and pepper.
6. Pour in the apple cider and cook just until cider has been absorbed into the filling; it will only take a minute or two.
7. Fill each squash half with an equal portion stuffing. Top with cheese.
8. Bake in oven for 10 to 15 minutes, until squash and stuffing are heated through and cheese is melted.

Photo by and recipe inspired by thymeandlove.com