Preheat oven to 375°
Line a baking sheet with parchment paper. Spray each half with olive oil and season with salt & pepper.
Place separated piles on baking sheet - 2 sprigs of thyme, 1 garlic clove, 1 sprig rosemary - place cut side down of acorn squash over each pile. Place in oven and roast for 25 minutes.
While acorn squash is roasting, rinse quinoa & toast in a pot, on medium heat, for 3 - 4 minutes. Add 1 ¾ cup of water, 1 cinnamon stick, 1 bay leaf . Reduce heat, cover and cook until water is absorbed. Put aside.
In a food processor, place apricots & pecans and pulse until finely chopped.
Combine quinoa, apricot & pecan mix, fresh parsley & sage. Add salt & pepper to taste. Optional: mix in garbanzo beans.
Take the cooked acorn squash out of the oven. Remove garlic & herbs. Stuff each squash individually and place back in the oven for an additional 10-15 minutes until heated through.
Prepare the cashew cream - drain & rinse the cashews. Place in a blender with ¼ cup water. Blend until smooth, adding more water if necessary. Optional: Season with salt & pepper to taste.
Plate the squash, drizzle cashew cream and serve.