-
1
Place oven racks in upper third and lower third of oven.
-
2
Preheat oven to 400u00b0F.
-
3
Coat 2 sheet pans with cooking spray or olive oil.
-
4
Cut each squash in half lengthwise. Remove seeds with a spoon. Cut a thin slice from skin side of each squash half so it sits flat.
-
5
Brush each squash half on side with seed cavity with olive oil, and season with salt and pepper. Place 5 squash halves on each sheet pan with cavity side down.
-
6
Set pans on racks in upper third and lower third of oven. Roast squash for 15 minutes, then switch pan positions. Continue to roast until squash are just tender when pierced with a knife, 15-20 minutes. Remove from oven and set aside. Leave oven on.
-
7
Meanwhile, rinse quinoa under cold water. Combine quinoa in a medium saucepan with and the salt. Bring to a boil over high heat; then reduce heat to medium-low, cover, and simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Set aside.
-
8
While squash and quinoa cook, cut onion and carrots into 1/4-inch dice. Discard stems from mushrooms and thinly slice caps. Mince garlic.
-
9
Heat oil in a large nonstick frying pan over medium-high heat. Add onion, carrots, mushrooms, garlic, thyme, and salt. Cook, stirring occasionally, until vegetables are tender and mushrooms are lightly browned, about 12 minutes.
-
10
Stir in cranberries and pecans and cook 1 minute. Add spinach and cook until just wilted, about 2 minutes. Remove from heat and stir in quinoa (transfer everything to a large bowl if it won't all fit).
-
11
Turn squash halves over so that the cavity sides face up. Spoon quinoa mixture into cavity in each squash half, mounding filling as necessary.
-
12
Bake on racks in upper third and lower third of oven until filling and squash are heated through, about 10 minutes.
-
13
Check to see that filled squash are done. Remove from oven or add time as needed.
-
14
Transfer squash to a platter. If you like, season to taste with more salt and drizzle with a little olive oil, and serve.
