Preheat oven to 400 degrees F.
Wash the squash, cut in half, scoop out all the seeds and discard. Rub the outside and inside with 1 tbsp olive oil and season with salt.
Place stuffed squash halves on a baking tray and bake for 40-45 minutes or until flesh inside is soft.
Meanwhile, in a medium saucepan heat 2 tbsp oil and sauté onion and celery for about 5 minutes.
Add garlic, kale, walnuts, mushrooms, salt, pepper and fresh herbs and cook for another couple minutes until mushrooms and kale are soft.
Mix with the cooked quinoa and stuff this mixture into the baked squash and bake for another 10 minutes.
Garnish with pomegranate seeds, parsley and thyme.