1. Take a whole acorn squash, and poke holes in it with a sharp knife. 5-6 punctures is plenty.
2. Preheat oven to 400 degrees F. Place whole acorn squash in oven and bake approximately 30-40 minutes, depending on the size of your squash.
3. Slice in half. Use a spoon to remove seeds and stringy part in the center.
4. Sprinkle with salt (optional) and cinnamon, then drizzle with maple syrup.
5. While squash is baking in oven, prepare stuffing. Heat 3 Tbsp veggie broth in a medium saucepan over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add more broth if necessary.
6. Add the dry rice, curry powder, cinnamon, sage, clove, and ½ tsp salt (optional) and stir until the spices are toasted, about 1 minute. Add ½-1 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of rice may vary in cooking times; add more water if needed). Remove from heat.
7. Evenly stuff the scooped-out squash halves with the filling, then drizzle with maple syrup, cinnamon, parsley, walnuts, and a few grinds of black pepper. Serve warm.