ready in 1 hr 15 min.
Pre-heat oven to 400° F.
Cut your acorn squash in half length-wise and scoop out the seeds. Brush the squash with olive oil and sprinkle with salt and pepper. Place in a lightly oiled baking dish and pop into the oven. Bake for 45 minutes.
Cook quinoa. Add parsley and pine nuts to the quinoa mixture and stir well.
After 45 minutes, remove the squash from the oven and stuff with the quinoa mixture. Cook another 15 minutes with stuffing inside or until the edges of the squash begin to brown.