1. Preheat oven to 350 degrees. 
2. Arrange acorn squash cut side down in a baking pan. 
3. Add ½ inch water to the pan and cover with aluminum foil.
4. Bake until the squash are tender; 45 to 50 minutes. Remove squash from oven and let cool, but leave the oven on.
5. Melt butter in a large skillet over medium heat. 
6. Add onions, stirring until golden; about 8 minutes. 
7. Add quinoa, stirring until toasted; about 3 minutes. 
8. Stir in vegetable stock and bring to a boil, then reduce heat and simmer, covered, for 15 minutes; uncover and let cool slightly.
9. Scoop out and dice the pulp of 2 squash halves. 
10. Turn the other 4 halves cut side up and season with salt and pepper. 
11. Combine quinoa mixture and diced squash. 
12. Stir in nuts, parsley, and 2 tablespoons of cheese.
13. Spoon mixture into the 4 squash cavities, distributing evenly. 
14. Sprinkle the tops with the remaining 2 tablespoons of cheese. 
15. Bake until heated through; about 20 minutes.

*NOW items available at your local health food store