Paula Deen and Martha Stewart both have recipes for acorn squash. The Paula Deen recipe is a simple baked acorn squash made with brown sugar, while Martha Stewart's stuffed acorn squash recipe features quinoa and pistachios.
To make Paula Deen's baked acorn squash, preheat the oven to 400 degrees Fahrenheit. Scoop out and throw away all of the seeds and pulp from the squash. In a small bowl, combine 2 tablespoons each of brown sugar, butter and maple syrup, along with pepper and salt to taste. Rub each of the cut sides and cavities of the squash with the mixture and place them on a baking sheet, cut side up. Bake for one hour until the squash is tender, and serve hot.
To make Martha Stewart's stuffed acorn squash, preheat the oven to 425 F. Cut the squash in half and season it with 2 tablespoons of oil, salt and pepper. Place the squash cut-side down on a baking sheet and bake it for 15 to 20 minutes. While baking the squash, bring 1 cup of quinoa and 2 cups of water to a boil. Reduce the heat and simmer until the quinoa absorbs the water, about 15 minutes. Allow it to cool, fluff it with a fork and add 1/2 cup of fresh parsley, 1/2 cup of feta, 1/2 cup of pistachios, 2 teaspoons of vinegar and 2 tablespoons of olive oil. Season with salt and red pepper flakes, and then fill each half squash when they come out of the oven.