1/2 cup sharp, aged, or smoked cheddar cheese, shredded
1/4 cup dried cranberries
2 tbsp chopped sage
2 tbsp chopped walnuts
salt + pepper, to taste
1 egg, whisked
3 small acorn or sweet dumpling squash, cut into 1/2-inch slices (remove seeds & guts)
1 tbsp butter, melted
1 tbsp maple syrup
Preheat oven to 375°F. Spray two rimmed baking sheets with cooking spray or oil and place squash rings on sheets.
Cook quinoa in broth according to package directions. Cool slightly.
Heat olive oil in a medium skillet over medium heat. Add onion. Cook about 10 minutes, or until onion is just beginning to brown. Add apple and cook about 5 minutes more, until apple is softened. Allow to cool slightly.
Combine quinoa, apple, and onion mixture with cheese, cranberries, sage, and walnuts in a large bowl. Add salt and pepper to taste. Stir in egg.
In a small bowl, combine butter and maple syrup. Brush tops and insides of squash rings with butter mixture; season with salt and pepper.
Stuff quinoa filling into the center of each squash ring, pressing down to fit as much stuffing as possible without overflowing. Spray centers of squash rings with oil or cooking spray. Bake 30–40 minutes, or until tops are golden brown and squash is tender.