The squash

1. Preheat your oven at 425 degrees °F./ 220 °C
2. Cut squash in half lengthwise then scoop out the seeds.
3. Arrange the cut sides on a with parchment paper covered baking sheet, sides up.
4. Season lightly with salt and pepper.
5. Drizzle with olive oil.
6. Bake squash halves for 45-55 minutes, just until they are fork tender.
7. Remove from the oven and let cool enough to handle.
8. Turn down the oven temperature to 375 degrees °F/ 190 °C.

The filling

1. While the vegetable is baking, pour the broth in a small pot and bring to a boil.
2. Add the quinoa, return to a boil.
3. Reduce heat, cover, and let it simmer for 12 minutes at medium-high heat. (Most of the broth should be absorbed)
4. Remove from heat and let it sit, covered, for 15 – 20 minutes minutes.
5. Fork through the grains then set aside.
6. In a large skillet or pan, heat the remaining olive oil over medium high heat.
7. Add the frozen spinach and cook until wilted, about 5 minutes, then reduce the heat to medium-low.
8. Add the garlic, oregano, salt, and chili flakes.
9. Cook one additional minute, until garlic, is fragrant.
10. Stir in the cooked quinoa, chickpeas, and cranberries.
11. Cool slightly, then scoop out the squash flesh, leaving a 3/4-inch-thick border along the bottom and a 1/2-inch border around the sides.
12. Add flesh to the spinach/quinoa mix or reserve it for another use. (I added it to the filling mix)
13. Stuff the spinach/quinoa filling into the vegetable halves, sprinkle nutritional yeast on top of each one, then pop the squash into the oven again.
14. Bake about 10 additional minutes at 375 degrees F°/ 190 °C until hot.