Preheat oven to 400f. Line a baking sheet with foil (easy clean up) and spray with non-stick spray
Cut acorn squash in half and scoop out seeds. Rub with 1 tbs olive oil and sprinkle with salt & pepper
Place squash upside down on the pan along with sweet potatoes and fennel. Drizzle potato and fennel with 1 tbs olive oil, sprinkle with salt & pepper and mix by hand.
Cook for 30 minutes, tossing veggies halfway through. Now is when you can cook the quinoa if you haven't.
Once veggies are cooked add to a large bowl with quinoa, raisins, roasted chickpeas (optional) and 1 tb olive oil.
Stuff the squash with the filling, top with fresh parsley and enjoy!
Can be stored in the fridge for a few days to enjoy! Just heat and eat!