Steam-bake the squash. Preheat the oven to 400. Cut the squash along the equator and lay seeds facing down in a baking dish with 1/4" water. Cover with foil and bake in the preheated oven for 50 minutes.
Meanwhile, add the coconut milk and chicken/vegetable broth to a medium saucepan and bring to a boil. Stir in the quinoa, curry powder, garlic powder and some salt and pepper. Return to bubbling, cover and reduce heat to medium-low. Cook for 15 minutes, then add the chopped carrots (and peas), and cook for another 5 minutes, or until quinoa is fluffy and liquid is absorbed.
Once the squash has cooked, remove from oven and carefully turn over to scoop out the seeds. Spoon in the quinoa mixture and return to the oven to roast for 10-15 minutes, or until the quinoa is slightly crunchy on the top and the edges of the squash appear roasted (dried out around the edges)
Serve Curried Quinoa Stuffed Acorn Squash with a green onion (or cilantro) garnish, as is, or with side salad or more veggies.