Quinoa Stuffed Acorn Squash with Maple Viniagrette

Preheat oven to 400 degrees F.

Cut squash in half and remove seeds and membrane, then brush the flesh with olive oil and sprinkle with a little bit of salt. Put it in a baking dish, cut side up and roast in the preheated oven for around 30 minutes or until easily pierced by fork.

Meanwhile melt butter in skillet over low heat and then add onions, letting them cook over low to medium low heat until very golden brown.

When onions are caramelized, toss together cooked quinoa, onions, toasted pecans and dried cherries in a medium-sized bowl.

In a small bowl whisk together olive oil, balsamic vinegar and maple syrup until completely combined. Drizzle half of the maple vinaigrette over the quinoa and stir well. Keep adding more vinaigrette until it suits your taste.

Spoon quinoa mixture into the roasted squash and serve warm.

* To balance the sweet and savory, skip the dried cherries or use a less sweet fruit such as cranberries.