First, I cut an acorn squash in half and scooped out the seeds. Place it face down on a baking pan, and put a couple of tbsps of water in the pan. Cover with a foil, and bake in a 350 degree oven for about half an hour.
While it's baking, in a pan, put about 1/4 of quinoa and 1/2 cup of water. Heat til boil, then reduce heat and simmer until water has been absorbed. Then add a dash of cinnamon, a pinch of salt, a few drizzles of syrup, handful of chopped or crushed walnuts, and a handful of raisins. Stir together, and turn off the heat.
When the squash is ready, take it out and put it face up. Scoop the quinoa mixture into the hollows. You may have some leftover quinoa, you can just eat it as is, or use it for something else. Put the filled squash halves back in the oven and bake for another 20 min, still covered with foil.
It's done when squash is tender. Yum.