Preheat oven to 400 degrees Fahrenheit. Fill an 8x8 baking dish with an inch of water and set aside.
Ensure your acorn squash is scooped so that the quinoa can fit neatly into it. Brush the tops and insides with the butter. Cut the bottoms of the acorn squash so that it sits in the baking dish without falling over. Bake for 45-55 minutes until fork tender.
While the acorn squash is roasting, in a pan over medium heat heat the quinoa and the onions together, stirring, for about 5 minutes until the onions have softened slightly. Add 1 1/2 tablespoons of goat cheese and the sun dried tomatoes and remove from heat. Mix all the ingredients into the quinoa. Set aside.
When the acorn squash is finished roasting, remove from oven and allow to cool for 5 minutes. Scoop the quinoa packed into the acorn squash (you may have some leftover quinoa) and top with remaining crumbled goat cheese.
Enjoy!
Notes
If you try this Vegetarian Stuffed Acorn Squash please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.