Preheat your oven to 375°F (190°C).
Place the acorn squash halves on a baking sheet, cut side up. Brush the insides with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 30-40 minutes or until the squash is tender.
While the squash is roasting, prepare the quinoa. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
Add the cooked quinoa to the skillet with the sautéed onion and garlic. Stir in the cumin, paprika, cinnamon, dried cranberries, and chopped walnuts. Season with salt and pepper to taste. Cook for an additional 5 minutes, allowing the flavors to meld.
Once the acorn squash is tender, fill each half with the quinoa mixture.
Garnish with fresh parsley for a burst of color and freshness.