Stuffed Acorn Squash

Using a sharp knife, carefully slice the squash in half from the stem to the point. Use a spoon to scrape out the seeds and stringy inner section of the squash. Place cut-side down on either a perforated or solid sheet pan.

Transfer to the oven and cook until the flesh of the squash can easily be pierced with a knife, about 20 minutes.

While the squash cooks, make the filling. Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the sausage, onion, and garlic, and cook until the sausage is no longer pink and the onion is tender. Transfer to a large bowl. Add the quinoa, pepitas, and cherries to the sausage mixture and stir well to combine. Season to taste with salt and pepper.

When the squash are finished cooking, flip them so that they are cut-side up. Season with salt and pepper. Fill the squash halves with a heaping half cup of filling (see note). Top each squash with a few crumbles of goat cheese.

Transfer to the oven and bake for 10 minutes. Transfer to serving plates.

Drizzle the squash halves with balsamic vinegar and garnish with parsley. Serve with extra filling on the side, if desired.