Step 1: Prepare the Squash
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the acorn squash halves with olive oil and season with salt and pepper. Place them cut-side down on the prepared baking sheet. Roast for 30-40 minutes, until the flesh is tender when pierced with a fork.

Step 2: Cook the Quinoa
While the squash is roasting, bring the vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Set aside.

Step 3: Prepare the Filling
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until translucent. Add the minced garlic and cook for another minute, until fragrant. Stir in the cranberries, chopped nuts (if using), sage, and ground cinnamon.

Step 4: Combine Filling Ingredients
Add the cooked quinoa to the skillet with the onion and cranberry mixture. Mix well to combine all ingredients. Drizzle with maple syrup (if using) for a hint of sweetness. Season with salt and pepper to taste.

Step 5: Stuff the Squash
Remove the acorn squash from the oven and carefully flip them over. Spoon the quinoa mixture evenly into each squash half, mounding it slightly.

Step 6: Bake the Stuffed Squash
Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, until heated through and lightly browned on top.

Step 7: Garnish and Serve
Remove from the oven and sprinkle with fresh parsley for a burst of color. Serve hot.