Cut the squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side-down in a baking dish. Roast until very soft and tender when poked with a fork, 30 to 45 min, depending on the size and variety of the squash.
Meanwhile place the quinoa in a fine strainer and hold it under cold running water until the water runs clear, then drain well. Put it in a saucepan with the water and a pinch of salt. Bring to a rolling boil. Reduce the heat, cover, then simmer until the grains are translucent and the germ has spiraled out from each grain, about 15 minutes. Add a little more water if it looks too dry. Drain if there is too much water. Set aside.
Heat the oil in a large pan over medium heat. Add the onion and sauté until it is softened, 2-3 min. Add the garlic and sauté with constant stirring, paying attention not to let it burn. Add the mushrooms and cook until colored, with occasional stirring. Add a pinch of salt. Reduce the heat, then stir in the cranberries, nuts, cooked quinoa, and lentils. Stir to combine. Add the spices then adjust the seasoning.
Remove the squash halves from the oven, leaving the oven on. Fill the halves with the quinoa mixture, pressing lightly to pack them full and mounding them slightly. Sprinkle yeast on top of each squash. Return to the oven to heat everything through, about 10 min.
Serve hot. If you have some stuffing left over, you can serve it on the side in a bowl.
The squash can be roasted and the filling made a day or two in advance. To serve, reheat the squash in a 175°C/350°F oven and the filling in a pan on the stove. Stuff the squash and return to the oven to finish.
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