Preheat the oven to 400°F.

Scoop out the seeds of each squash half with a spoon and score the flesh. Brush the cut sides with 2 tablespoons of the olive oil and season with salt and pepper.

Place the halves cut side down in a large baking dish that fits all 4 and bake for 30 minutes, until the flesh is soft when pierced with a fork. Larger squash take longer, so check at 30 minutes and keep baking if needed. Flip the halves cut side up.

Meanwhile, cook the quinoa. Add the rinsed quinoa and 2 cups of water to a medium saucepan over medium heat. Once it boils, turn the heat to low and simmer for 15 minutes until the water is absorbed, then take it off the heat, rest for 5 minutes, and fluff with a fork.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the mushrooms and cook for 4 to 5 minutes until browned, then add the garlic and cook for 1 minute until fragrant. Set aside.

In a mixing bowl, toss the cooked quinoa with the walnuts, dried cranberries, peas, lime juice, the remaining 1 tablespoon of olive oil, salt and pepper.

Spoon the quinoa mixture into the 4 squash halves, top each with the crispy mushrooms, and return to the oven for 5 to 10 minutes to heat the filling.

Sprinkle with spring onions and serve warm.