Step 1: Prepare the Squash

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice the acorn squash in half, remove the seeds, and drizzle the inside of each half with olive oil. Sprinkle with cinnamon, nutmeg, ginger, cumin, salt, and pepper for a perfect balance of holiday spices.
3. Place the squash halves cut-side down on the baking sheet. Roast for about 35-40 minutes, or until the flesh is tender and easily pierced with a fork.

Step 2: Cook the Quinoa and Prepare the Stuffing

1. While the squash is roasting, cook your quinoa according to package instructions (usually about 15 minutes of simmering). Set aside.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and garlic, sautéing until they soften and become fragrant, about 5 minutes.
3. Add the chickpeas, dried cranberries, pecans (or walnuts), cinnamon, smoked paprika, cayenne pepper (if using), and maple syrup. Stir everything together to combine.
4. Cook for an additional 5-7 minutes, allowing the flavors to meld. Add the cooked quinoa and mix until well incorporated. Season with salt and pepper to taste. Remove from heat and set aside.

Step 3: Make the Cranberry Tahini Glaze

1. In a small bowl, whisk together tahini, cranberry sauce, lemon juice, and maple syrup.
2. Gradually add warm water, one tablespoon at a time, until you reach your desired consistency. The glaze should be thick but pourable.

Step 4: Assemble the Stuffed Acorn Squash

1. Once the acorn squash is roasted and tender, remove it from the oven and let it cool slightly.
2. Spoon the quinoa and chickpea stuffing into the hollow centers of each acorn squash half, packing it in generously.
3. Drizzle each stuffed squash with the cranberry tahini glaze.

Step 5: Serve

1. Serve immediately, garnished with extra cranberries, nuts, or a sprinkle of fresh herbs like parsley for an added festive touch