Cut the squash lengthwise to make 2 even halves. Remove the seeds and any dangling strings of flesh.
Oil a baking tray or dish with 1 tbsp olive oil and place the squash halves on it, flesh facing down. Bake for 40 minutes, or until tender. When done, carefully remove the tray or dish from the oven and place it on a heat-proof surface. Gently turn the squash halves over so that the flesh is facing up. Brush it with 1 tbsp olive oil and season with salt. Set aside.
While the squash is cooking, bring ½ cup of the broth and the quinoa to a boil in a small saucepan, then lower to low heat and simmer until the quinoa is ready and has little curls coming out of each grain, about 15 minutes. Set aside.
In a small frying pan, melt the margarine over medium heat. Add the pecans and toss them until toasted, about 2 minutes. Set aside.
In a large frying pan, heat 2 tbsp olive oil on medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic and sauté for another minute.
Add mushrooms and sauté until soft, about 3 minutes.
Add spinach and sauté until wilted, about 2 minutes.
Add quinoa to the vegetables, along with the sage, thyme, nutritional yeast and ¼ cup vegetable broth. Add salt and pepper, to taste.
Fill each squash half with half of the mixture and put back in the oven for another 15 minutes, so that everything heats through.
Recipe by Vegangela at http://vegangela.com/2010/11/24/quinoa-stuffed-thanksgiving-squash/