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Acorn squash stuffed with pancetta, quinoa and walnuts



4 small acorn squash
½ cup pancetta, diced
1 medium shallot, finely minced
12 sage leaves, finely minced
cups quinoa, precooked
1 cup walnuts, toasted and broken into small pieces
kosher salt, to taste
black pepper, to taste
1 tablespoon olive oil

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