Cut the squash in half and remove seeds.
Bake face down at 350 for approximately 45 minutes until soft.
Meanwhile cook the quinoa in the broth according to directions.
Let cool to room temperature.
Chop the bacon and brown over medium heat.
Remove bacon and add in the chopped shallot to the grease until cooked through.
Mix the dressing ingredients - all but the bacon.
Pour over the dressing over the quinoa.
Add bacon, shallots and cranberries last.
Pour or "stuff" into the acorn squash.