Baked Acorn Squash with Pistachios, Pears, and Herbs

Makes 4-6 servings.

Ingredients:
2 acorn squash
2 teaspoons canola oil
1/4 teaspoon sea salt
1/4 teaspoon finely ground black pepper
1 cup pistachio nuts, shelled and chopped, plus additional shelled and finely chopped pistachios for topping
1 red d'Anjou pear, cored and diced
2 teaspoons olive oil
2 teaspoons maple syrup
2 teaspoons red wine vinegar
2 sprigs rosemary, finely chopped
10 leaves mint, finely chopped
4 sprigs thyme, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Preheat oven to 400 degrees Fahrenheit. Slice squash in half vertically and remove seeds. Place squash cut side up on rimmed baking sheet. Rub with oil and sprinkle with salt and pepper. Roast 30 to 35 minutes, or until soft. In a medium bowl, mix together remaining ingredients. Divide filling among squash halves. Sprinkle with finely chopped pistachios. Preheat broiler. Place squash under broiler for about 3 minutes, until golden. Serve warm.