Place face down in a glass baking dish with 2 cups of water (or 1 cup water and 1 cup broth) and a tbsp of oil.
Bake at 400* for about 15 minutes.
During first baking phase, sauté the following in grape seed oil on the cook top:
1 chopped sweet potato
1 cup chopped walnuts
1/2 chopped zucchini
1/2 chopped onion
3 minced garlic cloves
1 tsp ginger paste
2 squirts bragg's aminos
Penzey's italian seasoning
After the acorn squash has baked for 15 minutes or so, pull out of the oven and turn face up. Drizzle a little oil over the top of the squash.
Add 1 cup uncooked quinoa to the water all around the acorn squash.
Put back in the oven for about 20 minutes, or until squash is tender and quinoa is absorbed in the water.
(*Quinoa may need to be mixed intermittently.)
When the sweet potato mixture on the stove top is tender and done, turn the heat off and add 1/2 cup of low fat feta cheese (optional).
When the acorn squash is tender and done, take out and add the sweet potato mixture.
Serve and enjoy!! :)