Slice butternut squash into half lengthwise. Scoop out the seeds from squash. Arrange squash boats on baking tray that is greased with olive oil.
Drizzle olive oil, sprinkle salt and pepper. Rub it evenly over squash.
Roast in preheated oven at 400 F for 45 to 50 minutes or until butternut squash is fork tender.
While squash is getting roasted, lets make the filling.
Boil 1 cup water in sauce pan. Season with little salt. Add quinoa and cook on medium low flame. Once all liquids are dried out and quinoa looks cooked, turn off flame, cover with plate and let it sit for 15 minutes.
Fluff cooked quinoa with fork.
In a pan heat olive oil. Saute garlic. Add in chopped onions and saute until onions turn translucent.
Add bell peppers and cook for a minutes. Season with salt and pepper.
Cooked quinoa into the pan and toss well. Add the cranberries, toss well and keep aside.
Butternut squash should be done by now. Let it sit for few minutes outside.
Scoop out the flesh from about ½ inch from the skin. Scooped out flesh can be chopped fine and added to the quinoa stuffing mix.
Fill butternut squash boats with quinoa filling.
Reduce oven temperature to 200 F and roast squash for 3 to 5 minutes.
Finally garnish with pomegranate seeds, grated Parmesan cheese and sprinkle with fresh chopped coriander. Serve hot.