Boil ¾ cup of water in a medium saucepan. Once boiling, add ½ cup quinoa, cover and simmer over low for about 15 minutes, until all the water is absorbed.

Preheat the oven to 425°F and line a large baking sheet with parchment paper.

Cut each acorn squash in half lengthwise. Scoop out the seeds and strings, then drizzle with 2 tablespoons of oil and sprinkle generously with salt and pepper. Place face down on the baking sheet and roast for about 30-35 minutes.

Meanwhile, heat a large skillet over medium heat and add the remaining tablespoon of oil. Add the onions, garlic, and celery and sauté, stirring, for 2 minutes until the onions are translucent and the garlic starts to turn golden. Add Italian seasoning, soy sauce, nutritional yeast, and salt and pepper, to taste. Add the mushrooms, kale, apple, pecans, cranberries, and vegetable broth. Continue to cook for another minute. Add cooked quinoa. Season the mixture to taste with salt and pepper.

Once the squash is done, remove from the oven and let cool for about 5 minutes, then use a spoon to carefully scoop out a little bit of the flesh from the middle if needed, leaving about ¾ inch border around the sides and bottom. Spoon the quinoa mixture into the squash generously to use all of it up.