Preheat oven to 400 F.
Pierce 2 acorn squash. Place on sheet pan and cook ~1 hour or until knife inserts into squash easily.
Cool, cut in half and remove seeds. Sprinkle each half with salt and set aside.
Add 2 cups water & 1 cup quinoa to large pot. Bring to a boil, turn heat to low. Cover & cook 20-25 minutes.
Chop 1 shallot & mince 2 garlic cloves.
Remove stems from 1 bunch Swiss chard. Rough chop leaves.
In a large sauté pan, heat 1 Tbsp olive oil over medium heat. Add 1 shallot, 2 minced garlic cloves, 8 oz sliced mushrooms, chopped Swiss chard and salt and pepper to taste.
Sauté until vegetables are softened and chard is wilted.
In a large container, mix quinoa, sauteed chard/mushroom mixture and 1/4 cup pesto.
Stuff quinoa mixture into each acorn squash half.
Cover with foil and rewarm for ~20 minutes or until heated through.
Optional: Once heated through, remove from oven and sprinkle 1 oz of goat cheese on each half.
