Place the halved acorn squashes cut side down on a baking sheet. Roast in the preheated oven for about 30-35 minutes, or until the flesh is tender when pierced with a fork.
While the squashes are roasting, rinse the quinoa thoroughly under cold water. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent.
Stir in the minced garlic, diced red bell pepper, and diced zucchini. Sauté for a few minutes until the vegetables are slightly softened.
Add the ground cumin, ground cinnamon, ground nutmeg, salt, and pepper to the skillet. Cook for another minute to allow the spices to bloom.
Remove the skillet from the heat and add the cooked quinoa, dried cranberries or raisins, and chopped pecans or walnuts. Mix everything together until well combined.
Once the acorn squashes are roasted and tender, carefully flip them over and fill each half with the quinoa mixture.
Return the stuffed squashes to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and the flavors meld.
Garnish with fresh parsley or cilantro before serving.
Nutrition Facts (per stuffed squash half, based on 4 servings):
