Preheat oven to 400 degrees F (200 degrees C).
Cut the Acorn Squash (2) in half and scoop out the seeds.
Place on greased or parchment lined baking sheet flesh side down. Bake for 45-50 minutes or until the squash is fork tender.
While squash is in the oven, melt Coconut Oil (1 tablespoon) in a pan and sauté Red Onion (1/2) until tender. Add Kale (1 cup) and cook for only 1-2 minutes. Remove from heat.
In a large bowl, combine the Quinoa (1 1/2 cup), sautéed Onions and Kale, Fresh Parsley (1 handful), Currants (1 tablespoon), Pecans (1/4 cup), Ground Cinnamon (1/2 teaspoon), and Ground Allspice (1/4 teaspoon). Drizzle with Extra-Virgin Olive Oil (1 tablespoon) and season with Sea Salt and Pepper (to taste).
Once squash is ready, remove from the oven and scoop warm quinoa stuffing into each half. You may have a little leftover, so have a spoon ready to enjoy it!
Serve immediately while it's still warm. Enjoy!