Heat oven to 400°F and line a cookie sheet with foil.
Halve or quarter the acorn squash, remove seeds, and rub flesh with 1 tablespoon olive oil. Place cut-side down on cookie sheet and bake for 30-40 minutes.
Meanwhile, pour quinoa and broth into a saucepan and heat to a boil. Once boiling, cover and reduce heat to low, and let simmer for about 15 minutes.
As the quinoa is simmering, heat a frying pan over medium. Add remaining olive oil, then onions. Cook onions for about 2 minutes and add garlic. Be sure to stir, as we don’t want to scorch the garlic.
When the onions are soft and the garlic has integrated with the oil (you’ll smell it), add the kale. The kale will wilt as it cooks. Stir often to avoid burning. When the kale is bright green and tender but not mushy, it is done.
Remove kale from heat and stir in the quinoa. Add salt and pepper to taste.
When squash is ready, fill cavities with kale-quinoa mixture. Finish with a squeeze of lemon over the top.
For added flavor, consider a sprinkling of balsamic vinegar, flavored olive oils, or fresh chopped herbs.