1️⃣ Preheat Oven:
Preheat your oven to 400°F (200°C).

2️⃣ Prepare Acorn Squash:
Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for about 30-35 minutes, or until tender. ?✨

3️⃣ Cook Quinoa:
In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.

4️⃣ Sauté Vegetables:
In a skillet over medium heat, add a little olive oil and sauté the diced onion and minced garlic until softened, about 5-7 minutes.

5️⃣ Combine Filling Ingredients:
In a large bowl, mix the cooked quinoa, sautéed onions and garlic, dried cranberries, chopped parsley or cilantro, walnuts or pecans (if using), cinnamon, nutmeg, salt, and pepper. Stir until well combined.

6️⃣ Stuff the Squash:
Once the acorn squash is roasted, fill each half generously with the quinoa mixture, pressing down gently to pack it in.

7️⃣ Return to Oven:
Place the stuffed acorn squash back in the oven and bake for an additional 10-15 minutes to heat through.

8️⃣ Serve:
Remove from the oven and let cool slightly before serving. Enjoy your delicious quinoa and cranberry stuffed acorn squash! ?️?