Preparation Steps

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Brush the cut sides of the butternut squash with 1 tablespoon olive oil and season with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Place cut-side down on the baking sheet and roast for 45–50 minutes, or until tender when pierced with a fork.
• While the squash roasts, prepare the filling. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
• In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add onion and garlic, sautéing for 3–4 minutes until softened.
• Add bell pepper and mushrooms to the skillet. Cook for 5–7 minutes, until vegetables are tender.
• Stir in thyme, rosemary, remaining 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Cook for 1 minute until fragrant.
• Add cooked quinoa, cranberries, pecans, and parsley to the skillet. Stir to combine. Remove from heat and stir in Parmesan cheese if using.
• Once the squash is roasted, carefully flip the halves cut-side up. Spoon the quinoa mixture evenly into each squash half, pressing gently to pack.
• Return stuffed squash to the oven and bake for an additional 10–15 minutes, until heated through and filling is slightly crisp on top.
• Serve warm, garnished with extra parsley if desired.