POM Arils Stuffed Acorn Squash

Stuffed squash:

• ‍‍1 cup POM Wonderful Pomegranate Arils, plus more for garnish
• 2 acorn squash
• 1½ cups quartered Brussels sprouts
• 1½ cup wedged onions
• 1½ cups diced eggplant
• 1 cup diced mushrooms
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅓ cup dry quinoa
• ⅔ cup crumbled feta cheese

Vinaigrette:

• ‍‍¼ cup red wine vinegar
• ½ teaspoon thyme, chopped
• 4 tablespoons olive oil
• Pinch of salt and pepper

1. For the vinaigrette: Whisk together red wine vinegar, thyme, 4 tablespoons olive oil, and a pinch of salt and pepper.
2. Heat oven to 400°F. Microwave acorn squash until soft enough to cut, about 15 minutes. Cut in half, stem to tip, and scrape out seeds. Place on a roasting pan and place on the upper third rack of the oven. Roast until tender, about 40 minutes.
3. Meanwhile, toss together the Brussels sprouts, onions, eggplant, mushrooms, olive oil, salt, and pepper, and spread out on a rimmed baking sheet. Place on the lower third rack of the oven under the acorn squash. Roast until tender, about 35 minutes.
4. Toss roasted vegetables with quinoa, feta, POM Wonderful Pomegranate Arils, and half of the red wine vinaigrette. Spoon into acorn squash. Sprinkle with extra POM Wonderful Pomegranate Arils and serve extra vinaigrette on the side.