Roasted Acorn Squash Salad with Tahini Dressing

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cooked quinoa
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons water
• 1 clove garlic, minced

Directions:

1. Preheat the oven to 400°F (200°C).
2. Brush the cut sides of the acorn squashes with olive oil, and sprinkle with salt and black pepper.
3. Place the squashes cut side down on a baking sheet and roast for 25-30 minutes until tender.
4. While the squashes are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, water, and minced garlic in a bowl until smooth.
5. Once the squashes are done, remove them from the oven and let them cool slightly.
6. Scoop out some flesh from the center of each squash half to create a bowl.
7. In a large bowl, combine the cooked quinoa, pomegranate seeds, parsley, and feta cheese.
8. Drizzle the tahini dressing over the quinoa mixture and toss gently to combine.
9. Fill each acorn squash half with the quinoa salad and serve immediately.