1. Preheat the oven to 400°F.
2. Cut the acorn squash in half lengthwise, and scoop out the seeds and pulp with a spoon. Coat the squash halves evenly with the oil, and sprinkle the cut sides with the dry seasonings. Place on a parchment-lined baking sheet, cut side down, and roast until lightly browned and soft, but not mushy—about 20 to 25 minutes. Once cooked, allow the squash to cool slightly (enough to handle).
3. As the squash roasts, prepare the filling. In a large skillet, heat the avocado oil over medium-high heat. Add the garlic, onion, pumpkin, and kale, and season with salt and pepper. Cook until the vegetables are beginning to soften, about 7 to 8 minutes, stirring occasionally. Lower the heat to medium-low and add the chickpeas, broth, chipotle, and cider vinegar. Use a spoon or spatula to stir and break up the chipotle pepper, being careful not to mash any of the vegetables. Cover the skillet, leaving the lid slightly cracked, and cook for about 10 minutes or until the kale and pumpkin are tender and most of the liquid has evaporated.
4. In a bowl, whisk together the tahini, water, oil, lime juice, maple syrup, and parsley until combined. Season to taste with salt and pepper. Toss the arugula with the tahini dressing and reserve.
5. Rinse the quinoa under cold water, then spread out on a parchment-lined baking sheet in one layer. Allow to dry in a 170°F oven for about an hour, stirring occasionally. Once dry, add the quinoa to a high-sided pot over medium-high heat, stirring occasionally until it pops and crackles. Once the popping sound has subsided and the quinoa seeds have all toasted, remove from the heat and transfer to a bowl.
6. Preheat the oven broiler. Fill the acorn squash halves evenly with some of the cooked filling, then place under the broiler on the middle rack for about 5 minutes. Top the stuffed squash with the dressed arugula, and sprinkle with the toasted quinoa.