Lay the acorn squash on it’s side and cut in half width-wise, turn again and cut bottom creating a flat surface.

Using a sharp edge spoon, scrape around the inside of the squash removing the all seeds.

Place the acorn squash on a baking sheet cut side up.

Bake in the oven at 425 degrees for 30 minutes.

In a medium size pot, add quinoa, sage, garlic powder and water, bring to a boil, reduce heat to low and simmer for 15 minutes.

To the quinoa, add the chickpeas, red onion, cranberries, salt and pepper. Just before stuffing the squash, mix in the pecans.