Preheat the oven to 400 degrees F.

Slice the squash down the center lengthwise to create two long halves. Use a metal spoon, a grapefruit spoon, or the pumpkin carving kit to scoop out the seeds and stringy pulp from the center. Discard.

Brush the cut sides and outer skin with about 1 tablespoon of garlic-infused olive oil. Sprinkle with a bit of salt and pepper.

Arrange the halves on a parchment-lined baking sheet cut-side up. Bake for 38 to 40 minutes until the flesh is fork tender.

While the squash bakes, rinse the quinoa under cold water. In a large saucepan, heat 1 tablespoon of garlic oil over medium heat. Add the drained quinoa and stir for 30 to 60 seconds to toast.

Pour in the water and bring to a boil. Cover, reduce the heat to low, and simmer for 12 to 15 minutes until the liquid is absorbed. Remove from heat, keep the lid on, and let it rest for 5 minutes. Remove the lid and fluff with a fork.

In a large skillet, heat the remaining garlic oil over medium heat until shimmering. Add the celery and carrot. Saute for 3 to 4 minutes until tender.

Add the mushrooms, Worcestershire sauce, salt, dried parsley, black pepper, sage, and thyme. Stir and remove from heat.

Add the chopped pecans and dried cranberries to the skillet and stir to combine.

Add the fluffed quinoa to the vegetable mixture. Stir well. Taste and add more salt if needed.

Once the squash halves are fork tender, remove from the oven. Stuff each half with the quinoa mixture, pressing it gently into the cavity.

Top with roasted pepitas and serve warm.