Preheat oven to 425°F. Line a sheet pan with foil and lightly oil.

Prepare acorn squash by cutting off a small amount of the bottom to create a flat surface, and then cut a small portion of the stem off to create another flat surface.

Cut the squash in half width-wise through the center, scoop out the seeds. Repeat with the other squash. Place them on the sheet pan

Lightly brush olive oil on the outside and inside of the squash halves.

Sprinkle lightly with salt, pepper, chili powder, cinnamon, and a light drizzle of maple syrup on the inside cavity and rim. Roast for 30 minutes, or until the flesh is fork-tender. Meanwhile, make the filling as the squash roasts.

Remove from the oven and allow to cool slightly.

Cook 1 cup of quinoa in 2 cups of water, bringing the liquid to a boil then reducing heat to low to simmer, cover and cook until light and fluffy, about 15 to 20 minutes.

In a large sauté pan heat 1 tablespoon of olive oil over medium heat. Add the ground turkey and cook until no longer pink, breaking it into small pieces, about 6 minutes.

Season the meat with ½ teaspoon salt and ½ teaspoon pepper. Transfer to a large bowl.

Add 1 tablespoon of olive oil to the same pan over medium heat. Add the onions, garlic, carrots, and celery, cook for 6 minutes until the vegetables are tender.

Add the bell pepper and cook for 2 minutes. Add the apples and cook for 3 minutes. Add the spinach and cook until wilted, about 3 minutes, then add to a large bowl.

Season with 1 teaspoon salt and ¾ teaspoon black pepper, stir to combine and season more as needed. Return mixture to the large pan to reheat if needed.

Scoop about ½ cup of the turkey stuffing into each acorn squash.

Garnish with more parsley, chives, and pecans, serve warm.