Preheat your oven to 400°F (200°C). Halve the acorn squash and scoop out the seeds, brushing cut sides with olive oil and placing cut-side down on a baking sheet. Roast for 30-40 minutes until tender.

Rinse 1 cup of quinoa under cold water. In a saucepan, combine quinoa with 2 cups of vegetable broth. Bring to a boil, reduce heat, cover and simmer for about 15 minutes until fluffy.

In a skillet, heat olive oil and sauté diced onion until translucent. Add minced garlic and cook for another minute. Stir in diced apple and fresh sage, cooking until apple softens.

In a large bowl, mix cooked quinoa with the sautéed mixture. Season with salt and pepper, adding optional nuts or dried fruits.

Turn the roasted acorn squash cut-side up and fill each half with the quinoa mixture. Return to the oven and bake for an additional 10-15 minutes.

Remove from the oven, let cool slightly, and garnish with chopped fresh parsley or toasted nuts before serving warm.