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1
Preheat oven to 400 degrees.
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2
Split the squash in half lengthwise and remove the seeds.
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3
Score the flesh of the squash, making 1/2-inch deep cuts through it one way and then the other in a checkerboard pattern.
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4
Arrange the squash halves cut side up on a cookie sheet and place them in the oven for about 60 minutes, until the flesh is tender when pierced with a fork.
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5
Meanwhile, heat 4 tablespoons of the canola oil in a large skillet.
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6
When the oil is hot, add the scallions and saute for 1 1/2 minutes.
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7
Mix in the garlic and ginger, and set the pan aside off the heat.
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8
When the squash is cool enough to handle, gently scoop the flesh from the shells (reserving the shells) and add it to the scallions along with the salt and pepper.
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9
Mix well, stirring until the squash flesh and scallions are well combined, but the mixture is still chunky.
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10
Refill the reserved shells with the mixture.
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11
Keep oven heated to 400 degrees.
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12
In a small bowl, lightly mix the bread crumbs with the remaining 1 1/2 tablespoons of oil and sprinkle the mixture over the stuffed squash.
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13
Arrange the squash halves on a cookie sheet and place them in the oven for about 20 minutes (a little longer if the stuffing is cool).
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14
The crumb mixture on top should be nicely browned; if it is not, place the squash under a hot broiler for a few minutes.
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15
Cut each of the squash halves into three pieces and serve one piece per person.
