Preheat oven to 400°F (200°C). Halve squash, remove seeds, and brush cut sides with 1 tbsp oil. Season with ½ tsp salt and pepper. Roast cut side down for 30 to 35 minutes until tender.

Heat remaining 1 tbsp oil in a skillet over medium heat. Cook onion until translucent, about 5 minutes. Add garlic, stir 30 seconds, and remove from heat.

In a large bowl, combine cooked quinoa, onion mixture, cranberries, walnuts, feta, parsley, remaining ½ tsp salt, and extra pepper. Toss well.

Turn roasted squash cut side up, mound filling into each half, and bake for 15 minutes until golden and hot.

Drizzle with olive oil or balsamic glaze and serve warm.