1 medium acorn squash
3/4 cups quinoa
3 green onions (any onion will do..really it will)
2 tablespoons olive oil (divided)
1/4 cup walnuts or pecans
1/4 cup freshly shaved parmesan reggiano
salt and pepper to taste
Preheat the oven to 425F. Cut the squash in half, and scoop out the seeds with a spoon. Drizzle 1/2 tablespoon olive oil over the cut side and season with salt and fresh ground pepper. Place the half cut side down on a baking sheet, and roast for 25 minutes until slightly browned and easily pierced with a fork.
Cook the quinoa to the package directions.
Roughly chop the green onions (white and green parts). Remove the leaves of the thyme, and chop the sage leaves. Roughly chop the walnuts.
In a non-stick skillet, heat tablespoon olive oil. Add the green onion, and saute about 2-3 minutes. While you saute the green onions, toast the walnuts by placing them in a small skillet and toasting over low heat until slightly browned (DON'T LET THEM BURN). When the quinoa is done (make sure it's not watery at all), stir in the green onions, thyme, sage, and walnuts. Season with salt and pepper to taste. Drizzle with olive oil.
When the squash is done, scoop the quinoa mixture into the acorn squash halves. Top with parmesan reggiano.