Cooking Instructions:

1. Preheat the oven to 400 degrees F.
2. Cut each squash in half lengthwise, scoop out and toss the seeds- then set the halves aside
3. Cook your quinoa according to the package directions: I have used both red quinoa and regular white quinoa (it makes no difference- so either one works!)
4. Mix ACV vinegar, dash of avocado oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with pink salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with pink salt and a few grinds of pepper.
5. Roast until the squash is fork-tender (mine took about 50 to 60 minutes)
6. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
7. While the squash is baking: heat a small amount of avocado oil in a medium saucepan over medium heat. Add in the onions and cook, stirring occasionally, until soft and golden brown.
8. Add the quinoa, curry powder, cinnamon, and a little pink salt and stir until the spices are toasted.
9. Lower the heat, cover the pan and simmer, stirring occasionally, until most of the liquid is absorbed.
10. Remove quinoa mixture from the heat and let sit, covered, for about 5 minutes.
11. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
12. Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature!