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

Slice each acorn squash in half vertically. Using a spoon, scoop out and discard the seeds.

Brush the cut side of each squash half with olive oil, and season them generously with salt and pepper.

Place the squash halves, cut side down, on the prepared baking sheet. Roast for 15-25 minutes, or until the squash is tender and easily pierced with a fork.

While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium. Add the diced onion and mushrooms and sauté for 5-6 minutes until the onions are translucent and the mushrooms are tender.

Add the minced garlic and chopped walnuts to the skillet, cooking for another 1-2 minutes until fragrant.

Pour in the tamari, then stir in the cooked quinoa, chickpeas, dried cranberries, and fresh thyme. Mix everything well, ensuring the ingredients are evenly distributed.

When the squash halves are tender, remove them from the oven. Carefully flip each half so that the cut side is facing up.

Spoon the prepared filling into each squash half, pressing down gently to ensure it doesn’t fall out.

Return the stuffed squash to the oven at 425°F and bake for an additional 5-10 minutes, allowing the flavors to meld together.

Remove the stuffed squash from the oven and sprinkle each half with freshly chopped parsley, then serve immediately while hot. Happy eating!