Preheat your oven to 400 degrees F and line a baking sheet with parchment paper

Take the acorn squash and CAREFULLY trim the bottom and the top. They are quite hard to cut so make sure you watch your fingers. Once the top and bottom has been trimmed slice the middle of the squash. Use the tip of your knife and puncture through. Cut downwards and keep repeating this step until you’ve cut all the way around. Watch the video if you don’t understand!

Once the squash has been cut in half take a spoon and scoop out the seeds and discard them

Brush the inside of the acorn squash with olive oil and sprinkle with salt and pepper. Flip them over so they are cut side down and put into the preheated oven. Bake for 35-40 minutes until you can pierce the skin easily

In a small pan add the quinoa and chicken stock and cook according to package directions. Once it is done cooking put it into a bowl

While the acorn squash and quinoa are cooking heat up a large skillet over medium high heat and add the sausage

Cook the sausage, breaking it up as you go, until almost cooked through

Add the mushrooms into the pan and let them cook for about 5-7 minutes. The mushrooms will start to brown nicely

Once the mushrooms have browned up add in the butter and let it melt

To the pan add in the diced onion and apple with a big pinch of salt and pepper. Let it cook for 3-5 minutes

Add in the chopped sage, thyme, and minced garlic. Let it cook for about a minute

Pour the mixture into the bowl with the cooked quinoa

Add in the dried cranberries and chopped walnuts. Give it a big mix and check for seasoning

Once the squash is cooked take it out of the oven and flip them over. Fill them with the quinoa mixture, top with Parmesan, and devour!