Mince the garlic, dice the onion, and dice the tomatoes.
Heat up a large skillet. Toast the quinoa in this skillet using the dry method (no oil). Be careful because the seeds will pop out.
Add water, red chili, chocolate, and sugar.
Stir the mixture.
Bring to a boil, reduce heat to a medium low temperature and cover.
Cook until the quinoa absorbs all the water and is done. Approximately 20-25 minutes.
While the quinoa is cooking, sauté the onion and garlic together in a pan.
When the quinoa is done, mix in the onions and garlic saute.
Stuff the quinoa into the acorn squash shells. Cook in the oven for 6-8 minutes.
Arrange on plates and drizzle with Tomatillo Sauce. Add a dollop of cashew crema.
Top with fresh diced tomatoes and chiffonade cilantro.
Serve with Roasted Red Potatoes.