I didn't really discover the versatility and deliciousness of squash until recently. I am not a fan a cooked zucchini or yellow squash, but butternut, acorn and spaghetti squash are my new faves. I like keeping it simple and started off by roasting the squash in it's skin at a high temp in the oven. I lightly spray with olive oil and season with salt and pepper before baking. Once squash are soft to the touch I know they are ready. It's cool to see the caramelization around the edges which just makes the squash even more flavorful and sweeter. This recipe uses the squash as a base for a quinoa salad. This is a healthy meal that is super filling and nutritious. Quinoa has lots of fiber and protein making it a great substitute for animal protein. You could try this using butternut squash instead of acorn, but acorn are just so cute!