Prep: 1. Preheat oven to 375. 2. Cut squash in half and scoop out seeds. 3. Chop onions, hazelnuts, and fresh sage. 4. Grate parmesan. Make: 1. Arrange acorn squash cut side down in a baking pan and add 1/2 inch water. Cover with foil and bake until squashes are tender, 45-55 minutes. Take out squash and cool. Leave oven on. 2. In a pot, melt butter, add and cook onions until golden, about 8 minutes. 3. Stir in quinoa and cook until toasted, about 3 minutes. 4. Stir in vegetable broth, bring to a boil, reduce heat, and simmer, covered, for 15 minutes. Uncover and let cool slightly. 5. Scoop out and dice pulp of 2 squash halves, put the other 4 squash halves aside. 6. Combine quinoa and diced squash and stir in chopped hazelnuts, fresh sage, and 2 tablespoons grated parmesan. 7. Turn the 4 squash halves cut side up and season with salt and pepper. 8. Spoon quinoa and squash mixture into squash cavities, distributing evenly. 9. Sprinkle remaining 2 tablespoons grated Parmesan cheese and bake until heated through, about 20 minutes.