Step 1

Preheat the oven to 425ºF and line a large, rimmed baking sheet with parchment paper or foil for easy clean-up.Cut acorn squash in half, lengthwise; scoop out seeds and discard. Brush flesh evenly with 2 Tbsp. olive oil and season evenly with 1/2 tsp. salt. Place flesh side-down on baking sheet. Bake until the squash flesh is easily pierced through by a fork, about 30 minutes. Leave the oven on.

Step 2

Meanwhile, heat remaining 1 Tbsp. oil in a large skillet (with a fitted lid) over medium-high. Add mushrooms and shallots; cook 6 to 8 minutes, until soft. Add garlic; cook 1 more minute. Stir in quinoa and cook for 1 to 2 minutes, to lightly toast grains.

Step 3

Stir in broth, milk, remaining 1/4 tsp. salt, and black pepper. Add thyme sprigs and bring mixture to a simmer. Cover, reduce heat to low, and cook until quinoa absorbs liquid and is fluffy; about 17 to 20 minutes.

Step 4

Remove lid and stir in 3 Tbsp. of the Parmesan cheese. Remove thyme sprigs.Fill the hollow center of each squash half with quinoa mixture. Sprinkle remaining parmesan cheese overtop. Place back in the oven for 10 to 15 more minutes, until the tops are lightly golden.

Step 5

Remove from oven and drizzle balsamic glaze over squash halves. Garnish with pomegranate arils. Enjoy right out of the skin!