Roast Acorn Squash With Pesto Quinoa | Oregonian Recipes

Ingredients

• 3 acorn squash
• Olive oil
• Sea salt and freshly ground black pepper
• 3 cups water
• 1 1/2 cups quinoa
• 3 heaping tablespoons of your favorite pesto, or to taste (I like New Seasons from their deli case, but any will do)
• 1 cup halved cherry tomatoes (a combo of red and yellow or heirloom are pretty)
• 1/2 cup crumbled dry-style Mexican cheese