Heat your oven to 415 degrees and broil your sausages until skin is golden brown and sizzling. While they are cooking toss all of your other ingredients in a bowl and set to the side. Once your sausages are finished and cooled, slice them and toss with your quinoa. Toss your squash in olive oil and salt and pepper and grill until soft, or roast at 415 until soft but firm enough to keep shape. Place the squash on a plate and spoon your sausage and quinoa mixture into the hole of the Acorn Squash flower. Top with a soft boiled egg, or a bit of fig jelly for a refined taste.