This recipe works with other squashes and grains. Butternut squash and brown rice or couscous are great options.

Heat the oven to 425 F. Line a baking sheet with foil. Place acorn squash halves on the baking sheet. Roast for 30 minutes; cover and set aside. Heat a large skillet on medium-high heat. Add the oil and saute apples, shallots, celery, carrots and garlic until tender. Add quinoa, pecans, thyme, salt and pepper to the skillet; mix thoroughly. Stuff each side of the squash with 1/2 cup mixture and bake in the oven for about 5 to 10 minutes until heated through.

• 2 medium acorn squashes, cut in half with seeds removed
• 1 tablespoon olive oil
• 2 cups chopped Granny Smith or Honeycrisp apples
• 1/2 cup chopped shallots
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrots
• 4 cloves garlic, chopped
• 1 cup cooked quinoa
• 1/4 cup chopped unsalted pecans
• 2 tablespoons chopped fresh thyme
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper