Roasted Acorn Squash with Quinoa Pilaf

I have made this gem two times now, once with quinoa and once with bulgar wheat.  In my opinion, I preferred the quinoa - it was a bit lighter, but no less filling.  The bulgar wheat was a bit creamier, but didn't have the same flavor or lightness that the quinoa had.  Either way, it is a deliciously easy weeknight meal that is healthy yet filling.  I somehow came across this on a blog "We are not Martha" and I adapted it just slightly.
Here's what you are working toward:

Here's what I used:
1 acorn squash, carefully split in two halves, seeds scooped out and discarded
1 TB butter
1 cup quinoa
2 cups chicken or vegetable stock
1 TB olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 tsp red pepper flakes (I subbed these for 2 habanero peppers, chopped finely.  If you enjoy a spicy dish, use the habaneros instead of red pepper flakes)
1/2 cup chopped mixed mushrooms - I used shitakes, oyster, cremini
2 cups of fresh spinach, uncooked and chopped into bite size ribbons
1/2 cup feta, crumbled
1 TB parsley, chopped
1 TB fresh lemon juice

Preheat the oven to 375 while you are prepping your ingredients.  Put the 2 squash halves on a rimmed cookie sheet, sprinkle with salt and pepper and put 1/2 of the butter in each squash.  Pop them in the oven when it's preheated and set the timer for 45 minutes.

Meanwhile, you can prep the stuffing.  Put the quinoa / bulgar wheat / farro / whichever grain you would like to use in a pot and cook per the directions, using broth instead of water for a bit more flavor.

While that cooks, add the olive oil to a pan and sautee your mushrooms, onion, garlic, and pepper (habanero or red pepper) until they are nice and cooked - about 10 minutes. Season with salt and pepper to taste and add the lemon juice to the mixture. Turn the heat to low and add the cooked quinoa when it's done. Stir to incorporate and add the parsley, feta, and spinach.  Reserve a bit of the feta and parsley to top the squash if you like.
Once the squash is cooked, fill the squash with your quinoa mixture, top with feta and parsley, and enjoy!