Preheat oven to 350°F and line a baking sheet with parchment paper.

Cut the tops off the squash and scoop out strings and seeds. Cut the pointy ends off the bottoms of the squash so they stand up once stuffed.

Stir olive oil, salt, allspice, ginger, cinnamon, and red pepper flakes together in a bowl.

Using a pastry brush, spread spice mixture on top and inside the squash. Place squash, top side down, on prepared sheet pan and roast for 20 to 25 minutes, until a fork easily passes through the squash. Once squash is done, remove from oven and cover with foil until ready to fill.

Put quinoa in the fine-mesh sieve and rinse well under cold running water.

Heat 2 teaspoons of olive oil in saucepan over medium heat. Add shallot and fennel and sauté until soft, about 3 minutes. Add cumin, coriander, quinoa, broth, and ¼ teaspoon of salt. Cover and bring to a boil, then lower heat and simmer for 15 to 20 minutes, until quinoa has absorbed all the liquid. Remove from heat and fluff with a fork.

While quinoa is cooking, heat 1 tablespoon of olive oil in large sauté pan over medium heat, then add garlic, red pepper flakes, and cranberries. Stir for 10 seconds then add chard or kale and remaining ¼ teaspoon salt.

Sauté until greens are tender, about 3 minutes for chard, 5 minutes for kale. Remove from heat and stir in a squeeze of lemon.

To assemble the dish, spoon quinoa mixture into the squash cavity, then top each squash with a scoop of greens.

Storage: Store in an airtight container in the refrigerator for 3 days or in the freezer for 1 month.