I believe there is something joyful about a stuffed vegetable. All that goodness overflowing an edible package. In this recipe I fill naturally mild and buttery acorn squash with a quinoa mixture that includes dried figs, goat cheese, shallot, and a touch of homemade pear vinaigrette. On the Italian side of my family, figs were relished, and a flourishing fig tree was admired more than a sprawling lawn. As we drove through my grandmother’s neighborhood, I would look for signs of fruit trees spilling over backyard fences. I suspect this is what sparked my love of gardens tightly packed and overflowing. Though she was a butcher’s daughter, my grandmother favored…