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Preheat the oven to 350°.
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Cut the acorn squash in half crosswise and scoop out the seeds. Trim just a bit off the bottoms so the squash has a flat surface to stand on once you are ready to stuff and serve them.
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Season the hollow inside of the squash with salt and pepper to taste. Place the squash, hollow side down, on a parchment-lined sheet tray. Roast until knife tender, 35 to 40 minutes.
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Prepare the stuffing while the squash is roasting. Place the wild rice, water and salt in a saucepan. Bring to a boil and reduce the heat to a simmer. Cook the rice, covered, until the grains have burst open, about 45 minutes. Drain any excess water and set aside.
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While the rice is cooking, prepare the quinoa pilaf. Heat a saucepan over medium heat and add the butter and olive oil. Gently sauté the leeks and celery until tender, 4 to 5 minutes. Add the garlic and cook an additional minute.
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Stir in the cranberries, apricots and dried sage to the pan. Mix in the quinoa and stir until lightly toasted, 3 to 4 minutes.
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Add the vegetable stock and bring to a boil. Reduce the heat to a simmer and cook, covered, for 15 minutes or until the quinoa has absorbed all of the stock.
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Turn off the heat, and allow quinoa to rest, covered, for 5 additional minutes. Fluff the quinoa with a fork, transfer to a bowl and mix in the cooked wild rice. Fold in the pecans, orange juice and fresh sage, and season with salt and pepper to taste.
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To assemble the dish, turn the roasted squash halves hollow-side-up, and scoop the stuffing into the cavities. Return the stuffed squash to the oven, and bake for about 15 minutes or until hot.
