Preheat the oven to 425 F. Scoop the flesh and seeds from each halved piece of squash using a spoon or melon baller.
Brush the cut sides with maple syrup, ensuring you do the insides as well. Season with a little salt and pepper.
Place cut sides down on parchment paper or foil wrap on baking sheet and bake for 25 minutes or until fork tender. Check at 20 minute mark. It may require more or less time depending on your oven. Mine was done perfectly in 25 minutes.
Cook the quinoa according to the directions on the package. I used organic vegetable broth instead of water.
Heat the oil in a medium sized saucepan on med-high heat. Saute onions, garlic, carrots and celery until softened. Add sunflower seeds and kale, cooking for an additional 3 minutes.
Remove from heat and add apple, mixing well.
Add mixture to quinoa and mix thoroughly.
Scoop mixture into acorn halves and serve immediately.
NOTE: If you time this right and cook all the elements at the same time, everything will be piping hot. If it needs a little help, don’t hesitate to return stuffed acorn into oven for 5-7 minutes before serving.
