While oven is heating up to 425°, cut the acorn squash in half lengthwise and remove seeds.  Place on a baking sheet cut side down. Bake for about 30 minutes or until the flesh is soft when pierced with a meat fork.

While squashes are roasting, rinse quinoa under cold water in a fine mesh strainer (Do not miss this step!) and place in a saucepan with the vegetable stock, orange juice and thyme sprig. Bring to a boil and then reduce to a simmer and cover the pot. After 10 minutes, add cranberries and recover pot. Continue to simmer for about 10 more minutes, making sure pan does not run dry.

Meanwhile, in a skillet over low heat, add 2 Tablespoons olive oil and the onion. Cover the skillet and let cook in its steam for about 8 minutes or until translucent and soft.  Remove from heat and keep covered.  When quinoa is done, add it to the onion mixture and mix. Remove cover to prevent quinoa from getting mushy. Just before serving, add pecan pieces.

Once the squash is tender, turn it over and add a pat of butter, a rounded teaspoon of brown sugar, salt and pepper to each center.  Let it melt.  With a fork mash the butter mixture into the squash flesh. Create a well in the center. Top with the quinoa mixture, garnish with pecan pieces and serve immediately.