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Preheat oven to 375 F.
Cut squash in half, lengthwise. Place the squash cut side down on a parchment lined baking sheet. Cook for 40-50 minutes or until very soft and tender.
Meanwhile, cook the quinoa. Add vegetable broth and quinoa to a medium pot with lid. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15-20 minutes or until the vegetable broth is absorbed and the quinoa is soft.
Rinse all the produce. Chop the scallions and celery. Slice mushrooms. Thinly slice the sage and parsley.
Warm the oil in a large skillet set over medium heat. Add the mushrooms first and cook until they start to brown and soften. Then, add the scallions and celery; cook until softened but not browned.
Add the dried cranberries, pumpkin seeds, dried apricots, pecans, parsley, and sage. Cook until warmed through.
Add the quinoa, juiced orange, salt, and pepper to taste. Continue cooking until quinoa starts to crisp a little.
Flip the squash over and transfer to a serving platter. Stuff the stuffing mixture into the squash and serve. Top with pomegranate seeds, parsley, and candied pecans, if using.