Step 1: Preheat your oven to 400°F (200°C). Cut the acorn squash in half from stem to point and scoop out the seeds. Brush the flesh with 1 tablespoon of olive oil and a drizzle of maple syrup, then season with salt and pepper.
Step 2: Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 30-35 minutes, or until the flesh is tender when pierced with a fork.
Step 3: While the squash roasts, combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
Step 4: In a large skillet, heat the remaining olive oil over medium heat. Add the onion and sauté for 5 minutes until translucent. Add the garlic, kale, thyme, and a pinch of salt. Cook until the kale has wilted.
Step 5: Stir the cooked quinoa, dried cranberries, and toasted pecans into the skillet with the vegetables. Mix well and adjust seasoning with salt and pepper as needed.
Step 6: Flip the roasted squash halves over so they are cut-side up. Spoon the quinoa mixture generously into the hollow of each squash. Return to the oven and bake for an additional 10 minutes until the stuffing is heated through and slightly golden on top.