1. Preheat oven to 400. Prepare a baking sheet by lining with foil.
2. Brush inside halves of acorn squash with a drizzle of olive oil and a drizzle of maple syrup. Sprinkle with salt.
3. Place on prepared baking sheet, cut side down, and bake for 25-30 minutes {depending on size of squash} or until the squash is tender enough to be pierced with the tip of a knife easily.

For Quinoa:

1. Meanwhile, in a medium pot, bring quinoa, cinnamon stick and bay leaf to a boil. Reduce heat to medium and cover. Cook for about 10-12 minutes or until the water is almost fully absorbed. {Keep an eye on it as you don’t want the quinoa to burn and stick to the bottom of the pot.}
2. Once almost all the water has been absorbed, reduce heat to low and let steam for another 5-7 minutes. Fluff with a fork. Remove cinnamon stick and bay leaf.
3. In a large bowl combine cooked quinoa, toasted almonds and cranberries.
4. In a small bowl, whisk together olive oil, cider vinegar, maple syrup and salt. Pour over quinoa mixture and toss to coat.
5. Scoop quinoa into cooked acorn squash halves.
6. Return to oven and bake for about 10-12 minutes or until the top starts to become toasty.