Preheat oven to 375°.
Mix together 3 teaspoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Brush onto the inside of the squash.
Line a baking sheet with parchment paper and place the squash on it, flesh-side down. Bake for 30 minutes, until golden and tender.
While the squash is roasting, cook the quinoa. Add the broth or water and quinoa a medium pot. Bring to a boil. Reduce heat to low, cover and let simmer for about 15 minutes or until all liquid is absorbed.
In a large skillet over medium high heat, cook the onion for about 5 minutes in the remaining teaspoon of oil, until translucent and fragrant. Add the garlic, celery, and spices and cook for about 5 more minutes. Add the chickpeas and spinach and give it all a good stir. Remove from heat.
In a large bowl, mix together the quinoa, vegetable mixture, pecans, cranberries and the rest of the salt and pepper.
Stuff the squash with the mixture and bake for 10 to 15 minutes, until heated throughout.
Serve hot. Enjoy!