A healthy, vegan dinner that's filling and nutritious.
In a large skillet, heat the olive over medium heat. Add the spinach and cook until wilted, about 4 minutes, then reduce the heat to medium low. Add the remaining ingredients. Cook 30 additional seconds, until fragrant. Stir in the cherries and cooked quinoa.
Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Reserve the flesh for another use (it makes a great addition to shakes or smoothies). Stuff the quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 10 additional minutes.