1. Preheat oven to 375F / 190C and prepare a baking sheet by lining it with a silicon mat or parchment paper.
2. Place squash face down on the baking sheet and bake for 30 minutes, then flip the squash and bake for a further 15 minutes until golden and tender. You’ll know the your squash is ready when a skewer inserted into the thickest part of the squash goes in easily. Please note: The type and size of the squash you’re using will determine the baking time. If the squash you’re using is big you may need to bake a little longer. 
3. While the squash are baking, prepare the quinoa filling. First up, cook the quinoa by adding the quinoa and vegetable broth to a pot, cover and bring to a boil. Once broth is boiling, reduce heat to low and simmer for a further 20 minutes until the broth has been completely absorbed. Remove from heat and fluff the quinoa with a fork. Set aside.
4. Into a skillet over medium heat, add pumpkin seeds and dry roast until they start to go golden brown, around 2-3 minutes. Then add cooked quinoa, cranberries, fresh herbs, nutritional yeast, salt and freshly ground pepper, stir well to combine. Remove from heat and keep warm until the squash are cooked.
5. Divide the quinoa filling evenly between the roasted squash halves, sprinkle with some additional fresh herbs, and serve while warm. Enjoy!

Serve as a meal or as a side alongside your favorite meal!

Store in an airtight container and consume within 3 days! Reheat in the microwave for a couple of minutes or in a moderately hot oven covered with foil until heated through.