• 2 acorn squash (each 2 1/2 to 3 lb), halved and seeded
• 1/4 cup olive oil 
• 1 tsp each salt and freshly ground pepper 
• 1/2 tsp each ground allspice and cinnamon
• 1 onion, finely chopped 
• 3 cloves garlic, minced
• 2 tbsp chopped fresh sage
• 6 cups stemmed shredded kale
• 3 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 2 tbsp grainy mustard
• 3 cups cooked quinoa
• 1/2 cup chopped walnuts, toasted 
• 1/4 cup dried cranberries
• 2 cups (8oz) Burnett Dairy Mozzarella Shredded Cheese
• 1/4 cup chopped fresh parsley 

Preheat oven to 425°F. Line baking sheet with parchment paper. Brush cut sides of squash with 2 tbsp olive oil and season with half each salt and pepper, allspice and cinnamon. Place on prepared baking sheet; bake, cut sides down, for 40 to 45 minutes or until tender.

Meanwhile, in large skillet, heat remaining oil over medium heat; cook onion, garlic and sage, stirring, for 3 to 5 minutes or until onion is tender. Add kale; cook for 1 minute or until slightly wilted. Stir in vinegar, maple syrup and mustard; stir in quinoa, walnuts and cranberries. Remove from heat; toss with 1 cup cheese and remaining salt and pepper. 

Divide quinoa mixture evenly among squash halves; sprinkle with remaining cheese. Bake for 6 to 8 minutes or until filling is heated through and cheese melts. Sprinkle with parsley.

Tip: For meatier stuffed squash, add 1 cooked and crumbled Italian sausage to the stuffing or 1/3 cup cooked chopped pancetta.

Tip: For make-ahead, cook the squash and make the filling a day ahead of serving. When baking, allow extra time for the filling to heat through.