Preheat oven to 400 degrees F. Line baking sheet with parchment paper.

Drizzle 1 tablespoon olive oil over squash; rub into flesh. Sprinkle with salt. Place on prepared baking sheet, flesh-side down. Bake until flesh is tender, approximately 30 to 40 minutes.

In large sauté pan over medium heat, add 1 tablespoon oil. Cook mushrooms approximately 2 to 3 minutes. Mix in kale; continue cooking 3 to 4 minutes. Add shallot and garlic; continue cooking 2 minutes. Season with salt and pepper. Let cool.

In large mixing bowl, combine cooked, cooled quinoa, pepitas, dried cranberries, parsley, lemon juice and mushroom-kale mixture. Season with salt and pepper to taste. Top with parmesan.

Divide mixture into cavity of each squash half. Return to oven. Bake 10 minutes.

Garnish with additional parsley and freshly grated parmesan, if desired. Serve warm.