Baked Acorn Squash with Fall Quinoa Pilaf

Ingredients

• 1 Acorn Squash
• 1 Cup North American Quinoa
• 2 Cups Water
• 1 Tablespoon Vegetable Oil
• 3 Tablespoons Onion, finely chopped
• 1/2 Cup Medium Pecan Pieces
• 1/2 Cup Dried Zante Currants
• 1/2 Cup Flame Raisins
• 1/4 Cup Dry Roasted Pumpkin Seed Kernels (Pepitas)
• 3 Tablespoons Unsalted Butter
• 1 Teaspoon Thyme, leaves chopped
• 1 1/2 Teaspoons Kosher Salt