Prepare the Pumpkins:

• Preheat the oven to 375°F (190°C).
• Cut the tops off the mini pumpkins and scoop out the seeds and pulp.
• Brush the insides with olive oil and sprinkle with a little salt.
• Place the pumpkins on a baking sheet, cut side up, and roast for about 20-25 minutes or until tender.

Cook the Quinoa:

• Rinse the quinoa under cold water. Combine the quinoa and vegetable broth in a saucepan.
• Bring to a boil, then reduce the heat and simmer covered for about 15 minutes, or until the quinoa is cooked and the broth is absorbed.
• Fluff with a fork and set aside.

Prepare the Filling:

• In a skillet, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
• Add the garlic and spinach, cooking until the spinach wilts.
• Stir in the cooked quinoa, pecans, cranberries, and sage. Season with salt and pepper to taste.
• Mix well to combine all ingredients thoroughly.

Stuff the Pumpkins:

• Fill each roasted pumpkin with the quinoa mixture.
• Top with whole pecans for garnish.

Final Bake:

• Return the stuffed pumpkins to the oven and bake for an additional 10-15 minutes to heat through.
• Garnish with rosemary if desired and serve warm.