1.) Preheat oven to 400°. Refer to How to Roast an Acorn Squash post if needed. Be sure to scoop out enough squash to form a bowl. Roast squash in halves for 35-45 minutes.

2.) In a medium to large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add onions and sauté until translucent then add sliced apples and Brussel sprouts, stirring frequently.

3.) Put a lid on top and let it cook for about 5 minutes, checking to stir to prevent burning.

4.) Add in cooked quinoa, cranberries, nut and stir to combine. Add salt and pepper to taste.

5.) Remove squash from the oven and fill with brussel sprout and quinoa mix. Drizzle with balsamic glaze if desired.