Preheat oven to 425 degrees F and cut each end off of the squash
Use a spoon to remove seeds and brush all over with a little olive oil and season with salt and pepper
Roast until tender, about 30-35 minutes
Meanwhile, make the quinoa in the broth by following instructions on package and begin making the sausage filling by heating a large skillet with oil over medium heat and add sausage and cook, breaking up with a wooden spoon and stirring occasionally until golden and cooked through, about 5 minutes
Remove sausage with a slotted spoon onto a paper-towel lined plate to absorb grease
Discard the grease from the skillet and add onion, garlic, carrot and celery and cook until soft then add sausage back in with the kale and cook on medium low heat, stirring frequently until kale is wilted a bit and remove from heat
Add cooked quinoa to the sausage mixture then fill each acorn squash with the mixture (if you have leftover sausage mixture you can enjoy as it’s own dish too)
Enjoy while warm! I like to top mine off with grated parmesan cheese too.