Directions

1. Preheat oven to 400°F. Brush tops and inside of squash cavity with 1 tablespoon olive oil. Season with 1/4 teaspoon salt.
2. Place cut side down on a greased cookie sheet and roast until tender, about 45 minutes. Remove from oven and set aside.
3. While the squash cooks, make the filling. Heat 1 tablespoon olive oil in a saucepan over medium high. Add half of the onion and cook until softened, 2-3 minutes. Add quinoa, broth, and thyme.
4. Bring to a boil, cover, and reduce heat to low. Allow to cook until liquid is absorbed, 15-20 minutes.
5. In a skillet, heat remaining tablespoon of oil over medium. Add the rest of onion, garlic, mushrooms, and celery. Saute until vegetables are soft and no more liquid from mushrooms remains.
6. Combine mushroom mixture with quinoa, stir in cranberries, and season with salt and pepper. Evenly divide stuffing between squash halves.

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