Preheat oven to 400 degrees F (200 degrees C).
Prepare the Quinoa (1 cup) according to package's instructions if you haven't already.
Grate the Parmesan Cheese (1/2 cup). Chiffonade the Sage Leaves (4). Peel and dice the Apple (1). Dice the Pancetta (1 slice) and chop the Fresh Thyme Leaves (2 teaspoon).
Cut the Acorn Squash (1) half lengthwise. Scoop out the seeds and discard. Set the cut side down on a cutting board. Halve it again lengthwise. Place on a roasting pan and coat each with Olive Oil (2 teaspoon).
In a mortar and pestle, grind together the whole Whole Coriander Seeds (1 teaspoon) and Fennel Seeds (1 teaspoon) Mix in the Kosher Salt (1/2 teaspoon), Brown Sugar (1 tablespoon) Stir to combine. Sprinkle the spice blend evenly over squash. Bake 20 minutes.
Meanwhile, heat remaining Olive Oil (4 teaspoon) in a small skillet over medium high heat. Add pancetta and cook until browned, stirring occasionally. Using a slotted spoon, transfer pancetta to a folded paper towel to drain.
Add sage and thyme to pan and cook until crispy, 1-2 minutes. Reserve fat in the pan and transfer herbs to the same paper towel as the pancetta. Add the diced apple to the pan and cook over medium high heat until softened, 2-3 minutes.
In a medium bowl, combine cooked quinoa, pancetta, herbs, Apple and Parmesan Cheese (1/4 cup). Toss to combine. Fill acorn squash with quinoa stuffing. If stuffing seems dry, drizzle extra olive oil over the squash boats.
Heat in oven for 10-12 minutes, until cooked through. Serve.