Preheat the oven to 400 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Finely dice onion. Mince garlic. Cut squash in half and remove the seeds with a spoon. Slice a bit off the bottom of each squash to create a stable surface. Remove thyme leaves by raking your finger down the stems.

Brush the orange innards of the squash halves with olive oil and a pinch of salt and pepper. Place the four squash halves open-side down on the baking sheet and roast in oven for 25 minutes, or until the meat is tender and slightly browned.

While the squash is roasting, bring a medium pot with 2½ cups of lightly salted water, quinoa, and the bouillon cube to a boil, whisking until bouillon cube is dissolved. Once boiling, reduce heat to a low simmer for 10 minutes, or until all of the water is absorbed. Remove from heat, season with a pinch of salt and pepper, fluff with a fork, and set aside.

While quinoa is cooking, in a medium pan, sauté 1 Tbsp. olive oil, onion, and garlic together until translucent, about 3 minutes. Add the pecans and sauté for another 2 minutes. Then stir in the cooked quinoa, dried cranberries, thyme (reserving some for garnish), and white cooking wine. Season with a pinch of salt and pepper and remove from heat until ready to stuff the squash.

Remove the squash from the oven and flip open-side up. Add ½ cup or more of the quinoa mixture to the hollow of each squash half. Place back in oven to bake for 10-12 minutes, or until quinoa is slightly crisp and squash has caramelized.

Place a stuffed acorn squash on the plate. Garnish with remaining thyme and a light drizzle of maple syrup.