Roast squash for 20 to 25 minutes, flipping the squash and rotating the baking sheets halfway through, until squash is crisp and browned on the outside and tender on the inside.
While the squash is cooking, in a small pot, combine quinoa, apple cider, and water. Bring to a boil, then cover and reduce heat to simmer for 15 minutes until liquid is absorbed and quinoa is cooked.
Spread cooked quinoa on a serving platter and top with maple-roasted squash. Sprinkle with remaining thyme, pomegranate seeds, and roasted squash seeds. Season with additional salt and pepper if desired.
Nutrition Facts (per serving): 158 calories, 6 g total fat, 1 g saturated fat, 14 g carbohydrate, 2.5 g fiber, 11 g sugar, 3 g protein, 10 mg sodium
© Copyright 2022 Jessica Levinson, MS, RDN, CDN