Preheat oven to 350 degrees. Place each half of the acorn squash onto a baking dish, sprinkle with 2 tbsp olive oil and salt and pepper to taste. Bake for 45 minutes or until tender.
Meanwhile, bring vegetable stock to a boil in a saucepan, reduce heat to low and stir in quinoa. Cover pan and simmer until quinoa absorbs liquid, 10 to 15 minutes. Remove from heat.
Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, and cranberries into the stuffing. Drizzle with lime juice to taste.
Once tender, remove acorn squash from oven. Scoop quinoa mixture into each of the squash halves and serve.