Preheat the oven to 425 degrees F
Cut a thin slice at the bottom of each squash to create a flat edge, so the squash can stand upright.
Cut each squash in half horizontally. Remove the membranes and seeds from inside the squash.
Place the squash on a baking sheet. Brush the inside with olive oil and sprinkle with salt and pepper. Roast the squash for about 45 minutes.
Add the quinoa and broth to a medium saucepan. Bring to a boil, then lower the heat to maintain a low heat. Cover with the lid and cook until the liquid is gone and the quinoa is cooked.
In a large saucepan, heat 2 tablespoon of oil over medium heat. Sauté the onion, apples, yellow pepper for 5 minutes.
Add the garlic, sage, thyme, cardamom, maple syrup, spinach, salt and pepper. Mix
Remove from the heat and add the cooked quinoa. Mix well.
When the squash is ready, fill it with the stuffing mix.
Add fresh basil and pomegranate seeds on top. To serve