Quinoa, cheddar, onion, pomegranate, pecan stuffed acorn squash with a side of balsamic roasted asparagus and tomatoes.
For the squash: Preheat oven to 400 degrees. Brush halves of acorn squash with EVOO and a shake of salt, and place face up in baking dish with 1/4 inch of water, roast for 50 minutes. Meanwhile, make 1/2 cup of dry quinoa in 1 cup of water, sauté onions until browned, deglaze pan with a splash of balsamic. Mix cooked quinoa, pecan pieces, shredded cheddar cheese, onions, pomegranate seeds, a few squeezes of lemon, salt, and a tablespoon of maple syrup (I used hot honey) together and spoon into squash halves. Bake for another 15 minutes, your fork should pierce the skin easily.
For the asparagus: line up on a baking sheet with tomatoes and brush with EVOO, drizzle of balsamic, squeeze of lemon, shake of salt and pepper, roast for about the last 20 minutes of the squash bake (depending on how done you like them).
Pour a glass of some funky fall cider and enjoy!