Fall Festive Quinoa Salad Stuffed Acorn Squash

1: Preheat oven to 400F.

2: Cut the acorn squash in half, remove seeds, and lay cut side down on a parchment-lined baking sheet.

3: Drizzle the sweet potato cubes with olive oil and place them on the same baking sheet.

4: Roast for 30 minutes or until fork tender.

5: In a large bowl, combine quinoa, chopped apple, cranberries, sweet potatoes, feta, onion, parsley, paprika, salt, and pepper.

6: Add orange juice and olive oil to the mixture and toss well. Adjust seasoning if necessary.

7: Scoop the mixture into the acorn squash halves and garnish with pomegranate seeds.