Preheat oven to 400 degrees Fahrenheit.

Cut tops off acorn squash, scoop out seeds and set aside (don't throw away).

Place the squash in an oven-proof dish with the cut side up.

Brush insides with EVOO and sprinkle salt and pepper.

Roast for about 40 minutes, or until squash is tender.  

In a large pan, heat 2 tbsp EVOO over medium heat. Saute onion, celery, apples, and garlic.

Add in lemon juice, parsley, sage, cumin, mushrooms, cranberries, salt, and pepper.

Stir in pine nuts.

Remove from heat and add cooked quinoa. Mix thoroughly.

In a small pan, add a few drops of EVOO and squash seeds.

Sprinkle on salt and pepper, and brown.

Remove from heat.

Once squash is tender, fill with quinoa mixture.

Place in oven and bake another 10-15 minutes or until the top layer of quinoa is browned.

Remove from oven and top with browned seeds.