Heat oven to 425. Brush 1 small acorn squash, halved and seeds removed, with 1/2 TBSP olive oil and season with salt and pepper. Roast cut side down until tender and caramelized, 15 to 20 min. Meanwhile cook quinoa as directed. In a large bowl combine quinoa, goat cheese (or feta), 1/8 cup roasted and salted pistachios, 1/2 tsp olive oil and 1 tsp red wine vinegar. Divide among squash. (Adapted from Whole Living)
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