Begin by preheating oven to 400 degrees and lining baking sheet with parchment paper. Then, cut squashes in half length wise. Scoop out seeds and discard them.
Heat 2 tablespoons avocado oil in medium skillet over medium-high heat. Once it's warm, add diced onion and cook for 4-5 minutes or until translucent. Add garlic and cook for one minute until fragrant. Add pork sausage to skillet.
Place acorn squash onto lined baking sheet and brush remaining avocado oil onto squash with basting brush. Roast for 25 minutes in oven.
Back on the stovetop, break up ground sausage using spatula. Cook for about 6 minutes or until sausage is browned. Then add diced apple, 1 tablespoon of rosemary, 1 tablespoon of thyme, and salt and pepper. Cook while stirring occasionally, about three to four minutes.
To the same skillet, add spinach and cook for a couple minutes until wilted. Mix in cooked quinoa and turn off heat.
Carefully remove squash from oven, then fill with stuffing mixture. Broil for 5 minutes until top gets a bit crispy but not burnt.
Remove squash from under broiler and garnish with remaining fresh rosemary and thyme. Let rest for about five minutes to cool, then enjoy!
If spinach is unavailable, substitute any one cup of your favorite greens like swiss chard, baby kale, or arugula.