Preheat oven to 375 degrees F.

Cut squash in half and remove seeds with spoon.

On baking sheet, place squash flesh side down. Roast 25-35 minutes, until squash is tender.

Preheat large saucepan or Dutch oven and add oil. Add onions and sauté 5-7 minutes. Add garlic, celery, salt and pepper and cook additional 3-4 minutes.

Add quinoa to pan, stir and pour in vegetable broth. Cook until liquid is absorbed and quinoa is fully cooked, about 15 minutes. Add cranberries and cook until just softened. Stir in pumpkin seeds and hemp seeds. Finish with butter and stir well.

Remove squash from oven, flip over, brush with olive oil and sprinkle with salt. Fill squash with quinoa filling. Return to oven for an additional 15-20 minutes; let cool slightly before eating.