Preheat oven to 400℉ degrees.

Cut the squash in half lengthwise and scrape out the seeds with a spoon. Place the squash halves into a large baking dish or on a sheet pan. Drizzle with 1 tablespoon of olive oil and make sure all sides of the squash are coated with oil (use your hands or a pastry brush). Sprinkle the squash evenly with ½ teaspoon salt, ¼ teaspoon of ground pepper, and the dried poultry seasoning.

Roast the squash, flipping halfway through, until the tip of a knife easily pierces the thickest part of the squash, about 30 minutes.

While the squash is roasting, make the stuffing. Heat a large skillet over medium-high heat. Add the oil then the chopped onion, carrot, and celery. Sauté until the vegetables are tender and lightly golden brown, 3 to 4 minutes.

Stir in the garlic, sage, thyme, remaining ¾ teaspoon salt, and ¼ teaspoon pepper, and cook for 1 minute.

Stir in the balsamic vinegar, quinoa, walnut, dried cranberries, chopped spinach, and water. Continue to cook for a minute or two until the spinach has wilted.

Turn off the heat then stir in half of the goat cheese. Taste the filling and add more salt and pepper as needed.

Spoon the filling into the squash, packing it down gently with the back of the spoon to get as much filling into the squash as possible. Divide the remaining goat cheese between the tops of the filled squash.

Place the squash back into the oven and bake until the cheese on top is lightly browned, about 10 minutes. Serve right away or set aside for up to an hour and serve at room temperature. Let leftovers cool and store in an air-tight container in your fridge for up to 2 days.