• Preheat oven to 400°F. Prepare a baking sheet by lining with foil.
• Brush inside halves of acorn squash with a drizzle of olive oil and a drizzle of maple syrup. Sprinkle with salt.
• Place on prepared baking sheet, cut side down, and bake for 25-30 minutes {depending on size of squash} or until the squash is tender enough to be pierced with the tip of a knife easily.

For Quinoa:

• Meanwhile, in a medium pot, bring quinoa, cinnamon stick and bay leaf to a boil. Reduce heat to medium and cover. Cook for about 10-12 minutes or until the water is almost fully absorbed. {Keep an eye on it as you don't want the quinoa to burn and stick to the bottom of the pot.}
• Once almost all the water has been absorbed, reduce heat to low and let steam for another 5-7 minutes. Fluff with a fork. Remove cinnamon stick and bay leaf.
• Meanwhile, whisk together olive oil, cider vinegar, maple syrup and salt.
• In a large bowl combine cooked quinoa, toasted almonds and cranberries. Pour the vinaigrette mixture over the quinoa and toss to coat.

Assemble Stuffed Acorn Squash

• Fill cooked acorn squash halves evenly with quinoa mixture.
• Return the filled halves to the oven and bake for about 10-12 minutes or until the top starts to become toasty.