- Preheat oven to 400˚F. Halve and seed squash; brush cut sides with 2 tbsp oil and season with half each of the salt and pepper. Place on parchment paper–lined baking sheet; bake cut sides down for 30 to 35 minutes or until fork-tender. Meanwhile, cook quinoa according to package directions.
- Heat remaining oil in large skillet set over medium heat; cook onion, celery, garlic, thyme and remaining salt and pepper for about 5 minutes or until tender. Stir in kale; cook for about 3 minutes or until wilted.
- Stir in broth, juice and dried cranberries; bring to boil. Boil for about 2 minutes or until almost all liquid has evaporated. Remove from heat and stir in cooked quinoa, half of the Parmesan, and walnuts.
- Spoon filling evenly into squash halves. Sprinkle with remaining Parmesan. Bake in 400°F oven for 12 to 15 minutes or until cheese is golden and filling is heated through. Garnish with parsley. To serve, cut in half.
Tip: To make ahead, roast squash and prepare filling the day before serving; cover and refrigerate. Adjust cooking time if necessary.