Prepare the Acorn Squash

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Squash: Cut the acorn squashes in half and scoop out the seeds. Brush the cut sides with olive oil and sprinkle with salt and pepper.
3. Roast: Place the squash halves cut side down on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender.

Prepare the Stuffing

1. Cook Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce heat to low. Cook for about 15 minutes, or until the liquid is absorbed. Remove from heat and fluff with a fork.
2. Mix Filling: In a large mixing bowl, combine cooked quinoa, dried cranberries, chopped walnuts, cinnamon, nutmeg, garlic powder, onion powder, and parsley. Season with salt and pepper to taste.

Stuff the Squash

1. Fill the Squash: Once the squash halves are tender, carefully turn them cut side up. Spoon the stuffing mixture generously into each half.
2. Bake Again: Return the stuffed squash to the oven and bake for an additional 15 minutes, allowing the flavors to meld.