By Nirvana Cakery
Preheat the over to 200C (400F).
Wash the squash and cut about ¼ to ⅓ from the top to make a lid. Scoop out all of the seeds and save to use later. Rub the outside and the inside with little olive or coconut oil and season with sea salt. Place onto a baking tray with the lids on and bake for 40-45 minutes until soft when pierced with a fork.
Separate the seeds from the fleshy part (very fiddly) and rinse in warm water. Pat dry and place onto a baking tray. Toss with little olive or coconut oil, thyme, oregano, sea salt and pepper and roast for about 20-25 minutes until slightly brown and crispy.
Roast the walnuts for about 10 minutes until fragrant.
Measure 1½ cup of quinoa, place into a mesh strainer and rinse under running water. Place into medium pot and cover with 2¼ cup water. (1½ times the volume of quinoa) Bring to boil, cover with lid and simmer on a low heat until all of the water has been absorbed. Leave to stand for 10 minutes covered and fluff up with fork.
In a medium pan heat 2tbsp of olive or coconut oil, add chopped onion and celery and saute for about 5 minutes, add garlic, thyme and oregano and cook for 5 more minutes.
Stir the mixture into the cooked quinoa, add roughly chopped walnuts, chopped fresh parsley and season to taste.
Stuff each of the squash with the mixture and place back into the oven for 10 more minutes to warm through before serving.
Top of with the pommegranate seeds