Directions

1. Place rimmed baking sheet in oven and heat oven to 425°F.
2. Cut 1/2 inch from each pointy end of squash, then halve each through its center (this will help them stand straight); spoon off and discard seeds. Rub insides of squash with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Arrange on baking sheet and roast, hollow side down, until tender, 25 to 30 minutes.
3. Meanwhile, in 3- to 4-quart saucepan, heat remaining 2 tablespoons oil on medium. Add onion and 1/2 teaspoon each salt and pepper. Cook, covered, stirring often, 7 minutes. Stir in garlic; cook 2 minutes.
4. Add quinoa and toss to coat, then add thyme and 2 cups water; simmer, covered, 10 minutes. Stir in cranberries; simmer, covered, 5 minutes.
5. Remove from heat; place Swiss chard on top of quinoa and cover pot with clean dish towel, then lid. Let stand 10 minutes.
6. Transfer squash to platter, hollow sides up. Fold chard into quinoa, then spoon into squash halves. Top with feta, if desired.

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