Cut the squash in half, then lengthwise to get four pieces. Remove seeds then place squash face down in about 1/4" of water in a cake pan. Bake for 45 minutes or until the squash is soft.
In a pot add the olive oil, onion, garlic, and carrots and cook until onions are translucent. Add the broth and bring to a boil. Add quinoa and cook approximately 15 minutes or until fluffy.
Stir in peas and add salt and pepper. Take the squash out of the oven and stuff each with the quinoa mixture.
Serve with fruit salad, garlic bread, or blanched asparagus! Enjoy :)