Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Slice the acorn squashes in half from stem to tip and scoop out the seeds using a spoon.
Step 3: Brush the cut sides of the squash with olive oil and sprinkle with salt and pepper. Place them cut-side down on the baking sheet and roast for 35-40 minutes until tender.
Step 4: While the squash is roasting, combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed.
Step 5: In a large skillet, heat a drizzle of olive oil over medium heat. Sauté the onion for 5 minutes, then add the garlic and cook for another minute until fragrant.
Step 6: Stir the chopped kale into the skillet and cook until wilted. Remove from heat and stir in the cooked quinoa, cranberries, pecans, maple syrup, and sage.
Step 7: Once the squash are roasted, flip them over and fill each cavity with a generous amount of the quinoa mixture.
Step 8: Return the stuffed squashes to the oven and bake for an additional 10-15 minutes until the stuffing is heated through and slightly golden on top.