Quinoa Stuffed Acorn Squash

This was my first time ever trying acorn squash and it turned out amazing. Acorn squash is a type of winter squash that gets the name due to looking similar to an acorn. The taste is very mild and can easily pair with many dishes. Acorn squash is rich in vitamins, minerals, fiber, and antioxidants. The recipe I followed was from a youtube video I saw on the channel mahalodotcom. They had a Superfoods series with great information and recipes about Superfoods. I have tried three of their recipes and absolutely love them. I love the simplicity, nutrition, time and effort it takes to put together their recipes. I haven't seen updates from them in a while but I truly hope they will make a come back. Here is the recipe:

Quinoa Stuffed Acorn Squash adopted from mahalodotcom

INGREDIENTS:
1 large acorn squash, cut in half,seeds removed
3/4 cups quinoa (white, red, or mixed), rinsed and cooked 
1 large leek, cleaned and diced
1/4 cup dried cranberries (I used dried cherries)
1 tbsp sage, minced
1 tbsp thyme, minced
2 tablespoons olive oil 
1/4 cup walnuts 
Kosher salt 
Fresh ground pepper

INSTRUCTIONS:
1. Prep vegetables
2. Roast squash—preheat oven to 425, brush squash with olive oil, salt and pepper, roast 25-35 minutes, until tender.
3. In a large pan, heat the remaining olive oil to medium high. 
4. Saute for 4 minutes. Add walnuts, and saute an additional minute or 2 (until walnuts taste toasty).
5. Add cranberries and herbs, saute until warmed through.
6. Toss in quinoa. Season to taste.
7. Add quinoa mixture to squash.
8. Serve (or sprinkle with cheese, broil til golden brown, and then serve).