Place the quinoa and vegetable broth in a small pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
While the quinoa cooks, brush the cut sides of the acorn squash with a little oil, salt, and pepper.
Place the squash halves cut-side up in the air fryer basket and cook at 375°F (190°C) for 15-20 minutes until the flesh is tender.
In a pan, sauté the red onion in olive oil until translucent, then add garlic and shredded kale, cooking until the kale is wilted.
Combine the cooked quinoa, sautéed kale mixture, and fresh sage in a bowl, seasoning with salt and pepper.
Stuff the quinoa mixture into the hollow cavities of the roasted acorn squash.
Return the stuffed squash to the air fryer for 3-5 minutes to warm through.
Top with toasted pumpkin seeds, optional pomegranate seeds, and vegan parmesan before serving.