• Preheat your oven to 425° F. Set your oven rack to the center position.
• Line a sheet pan with foil and lightly grease with oil.

Prepare the Squash.

• Slice a small section off the bottom of squash to create a stable, flat surface. Then trim a small potion off the stem end to create another flat surface. Cut the squash in half width-wise through the center and scoop out the seed. Repeat with the other squash.
• Place them on the sheet pan.

Season the squash

• Brush olive oil on the inside and outside of the squash halves. Season with salt and pepper. Sprinkle cinnamon and chil powder. Drizzle maple syrup inside the cavity and along the rim.

Roast

• Roast for 30 minutes or until the flesh is fork-tender.

Cook the Quinoa

• In a medium saucepan, add the quinoa and water. Bring to a boil, then reduce the heat to low to simmer. Cover and cook until light and fluffy, about 15 to 20 minutes.

Cook the Turkey

• In a large saute pan heat 1 tablespoon of olive oil over medium heat. Add the ground turkey, and cook until no longer pink, breaking it into small pieces. about 6 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to a large bowl.

Cook the Vegetables and fruit.

• Add 1 tablespoon of olive oil to the same pan over medium heat. Add the onions, carrots, celery, and garlic. Cook until tender, about 6 minutes. Add the bell pepper and cook for 2 minutes. Add the apples and cook for 3 minutes. Add the spinach and cook until wilted, about 3 minutes. Add to the large bowl.

Make the filling

• To the large bowl with the turkey mixture, ad 2 cups of the cooked quinoa, 1/2 teaspoon cinnamon, 1/4 teaspoon chili powder, garlic powder, lemon zest, parsley, chives, rosemary, thyme, pecans, and cranberries. Stir to combine
• Season with 1 teaspoon salt and 3/4 teaspoon black pepper, stir to combine. Season to taste.

Stuff the Squash

• Scoop about 1/2 cup of the turkey stuffing into each acorn squash. Garnish with parsley, chives and pecans.