• Preheat oven to 425 degrees.

Prepare Squash:

• Cut squash in half, then use a spoon to remove the seeds and any stringy pulp.
• Place squash halves on a baking sheet, then drizzle with 1 tablespoon olive oil. Use your hands to rub the oil over the insides and outsides of the squash.
• Season the insides of the squash generously with salt and a little pepper.
• Place squash cut side down on baking sheet. Then roast until tender and browned, about 20 to 25 minutes.

Prepare Quinoa:

• While squash roasts, combine quinoa, broth, and a pinch of salt in a small pot.
• Bring to a boil over high heat, then cover pan and reduce heat to low. Cook quinoa for 15 minutes, or until water is absorbed and quinoa is tender.
• Fluff quinoa with a fork, then cover pot and set aside.

Prepare Filling:

• While quinoa cooks, heat 1 tablespoon olive oil in a large frying pan over medium heat.
• Add onion to oil, then season lightly with salt and pepper. Cook until translucent and starting to brown, stirring occasionally (about 5 to 7 minutes).
• Stir in sausage, then cook until browned, stirring occasionally (about 5 to 7 minutes).
• Mix in the garlic, then cook just until fragrant, stirring constantly (about 30 seconds).
• Add kale and cranberries, then cook until kale is wilted and tender, stirring constantly (about 2 to 3 minutes).
• Stir in cooked quinoa, lemon zest, 2 tablespoons lemon juice, thyme, rosemary, and sage. Remove from heat, then season generously with salt and pepper to taste.
• Spoon stuffing into roasted squash.
• Serve hot. Enjoy!