#1 Preheat your oven to 375°F #2 Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, cut side up. Drizzle olive oil over the cut sides of the squash and sprinkle with salt and pepper. Roast in the oven for about 40-50 minutes or until the squash is tender #3 While the squash is roasting, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth #4 Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed #5 In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for an additional minute #6 Stir in the cooked quinoa, chickpeas, dried cranberries, chopped nuts (if using), nutmeg, cloves, and cinnamon. Season with salt and pepper to taste. Mix well and cook for a few more minutes until everything is heated through #7 Once the butternut squash is done roasting, carefully fill each half with the quinoa stuffing #8 Return the stuffed squash to the oven and bake for an additional 15-20 minutes until the filling is heated through #9 Garnish with fresh parsley and serve hot.