Preheat your oven to 400°F (200°C). Prepare a baking dish by lightly spraying it with nonstick cooking spray.

Carefully halve the butternut squash lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper before placing cut-side down in the baking dish.

Roast the squash for 30-40 minutes until fork-tender and golden-brown.

Rinse quinoa and combine it in a pot with vegetable broth. Bring to a boil, then reduce to simmer, covering for about 15 minutes.

In a skillet, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing until golden. Add chopped spinach and cook until wilted.

Mix cooked quinoa, sautéed vegetables, and drained kidney beans in a large bowl. Add cumin, and season with salt and pepper.

Once roasted, scoop some flesh from the squash halves into the filling. Fill each half with the quinoa mixture.

Return the stuffed squash to the oven for 10-15 minutes until heated through and the top is toasted.