Stuffed Acorn Squash with Quinoa and Pistachios

4 small acorn squash, halved
4 T EVOO
Coarse Salt and Fresh Black Pepper
1 Cup Quinoa, rinsed
1/2 cup chopped fresh parsley
1/2 cup feta (optional)
1/2 cup roasted, salted pistachios, chopped
2 t red-wine vinegar
Pinch Red Pepper Flakes

1. Heat oven to 425. Brush squash with 2T of oil and season with S&P. Roast cut-side down on two baking sheets until tender and caramelized. 15-20 min.
2. Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. reduce heat and simmer, covered, until tender and water is absorbed, about 15 min. Let cool, then fluff with a fork. In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 T oil, and vinegar. Season with S&P and red pepper flakes. Divide filling among squash.