Preheat the oven to 400 degrees F. Cut side of the acorn squash into halves carefully using a serrated knife. Trim the ends off with the knife making sure not to make a hole in the squash. This will stabilize the squash to stand straight and not fall in the oven.

Using a small spoon, scoop up and remove the seeds and pulp. Drizzle a bit of olive oil, salt, and pepper on the squash and using a fork put fork marks within the squash for faster baking.

Add the acorn squashes on a baking sheet and bake for 30 minutes or until “fork tender”. Remove from oven and let them rest on the side.

Take 1 cup quinoa with 1.5 cups water, salt and bring to a boil. Cover and cook it on low temperature until water evaporates after about 15-20 minutes.

Open the cover and let it cool. Using a fork, fluff the quinoa.

Heat 1 teaspoon oil in a pan. Add the leeks, garlic and sauté for few minutes until translucent. Add the chopped kale and let it wilt a little. Add the cooked quinoa, dried cranberries, parsley, lemon juice, salt, pepper. Give it a mix and keep it aside.

Add all the ingredients of tahini dressing (Tahini, maple syrup, 1 tbsp lemon juice, 1 clove garlic, 3 tbsp cold water, salt and pepper to taste) in a small blender and blend everything until smooth which will create the dressing.

To assemble and serve, heat the oven to 350 degrees. Using a spoon, scoop and place the quinoa, kale and cranberry filling in all the scooped center of the squashes.

Place the acorn squashes in the oven for 5-7 minutes until everything is heated evenly and the quinoa is a little toasted on top.

Garnish them with toasted almonds, pomegranate seeds, and tahini dressing. Enjoy!