Roasted Acorn Squash with Quinoa and Red Rice Stuffing

INGREDIENTS

• 4 acorn squashes, each about 1 1/2 lb.
• 2 Tbs. olive oil
• Kosher salt and freshly ground pepper, to taste
• 1 box (12.5 oz.) herbed quinoa and red rice stuffing mix
• 3 1/4 cups water
• 3 Tbs. unsalted butter
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 1 cup chicken stock, warmed
• 1/2 cup almonds, toasted and chopped
• 2 Tbs. chopped fresh flat-leaf parsley