Preheat the oven to 400 F Degrees.

Place the whole acorn squash in the oven at 400 F for 5–10 minutes. (Optional: This step will soften the acorn squash just enough to more easily cut through.)

Once the squashes have cooled enough to handle, cut the squash in half.

Using a spoon, remove the seeds and strings from the core of the acorn squash.

Drizzle 1-2 tbs avocado oil and a pinch of salt on the inside of the acorn squash. Place the squash on a sheet pan with the cut side down and bake for another 20 minutes.

Cook the quinoa per the packaging direction (I like using vegetable stock or broth along with a pinch of salt).

In a frying pan, heat 1 tablespoon of avocado oil over medium heat. Cook the chopped onion for 2-3 minutes or until softened. Add the kale and cook for an additional 2-3 minutes or until wilted.

Add the hazelnuts and cooked quinoa to the onion and kale mix. Season with salt and pepper to taste.

Remove the acorn squash from the oven and stuff it with the quinoa mixture.

Top with goat cheese (optional)

Enjoy!