Preheat your oven to 400°F (200°C).

Using a sharp knife, carefully slice the butternut squash in half lengthwise. Scoop out the seeds and discard them.

Drizzle the olive oil over the cut sides of the squash. Sprinkle with salt, black pepper, and garlic powder.

Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Roast in the preheated oven for 40-45 minutes or until the squash is tender when pierced with a fork.

While the squash is roasting, prepare the filling. In a large bowl, combine the cooked quinoa, chickpeas, kale, feta cheese, dried cranberries, and pecans. Toss gently to mix.

Once the squash is cooked, remove it from the oven and let it cool slightly. Using a spoon, carefully scoop out some of the flesh from each half, creating a cavity for the filling.

Divide the filling mixture evenly between the two squash halves, pressing it gently into the cavities.

Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and the flavors have melded together.

Remove from the oven and let the stuffed squash cool for a few minutes before serving. Slice into individual portions and enjoy!