Stuffed Acorn Squash with Quinoa and Pistachios

4 acorn squash, halved and seeds removed
4 tbsp. extra-virgin olive oil
Coarse salt & freshly ground pepper
1 cup quinoa, rinsed
½ cup chopped fresh parsley
1 cup feta cheese
½ cup roasted pistachios, chopped
2 tsp. Red-wine vinegar
Pinch (or more) red pepper flakes
3 garlic cloves-pressed or finely chopped

1. Heat oven to 425 degrees.  Brush squash with 2 tbsp oil and season with salt and pepper.  Roast cut-side down on baking sheets until tender and caramelized, 15-20 min.
2. Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer covered, until tender and water is absorbed, about 15 minutes.  Let cool, the fluff with a fork.
3. In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tbsp. oil (maybe a bit more) and vinegar.  Season with salt and red pepper flakes.  Divide filling among squash.
4. Reheat slightly either in an oven at low temp or in the microwave.