Preheat oven to 200 Celsius degrees.
Rinse the butternut squash and cut it in half crossways. Scoop out the seeds with a spoon. Make a hole bigger in needed and scoop out some pumpkin flash, too.
Line a sheet of baking paper in a large baking tray. Place the butternut squash on the baking tray, cut side up and brush it with a little bit of olive oil. Place it in the oven and bake it for around 40-50 minutes when the squash becomes slightly brown and fork tender.
Meanwhile, bring 2 1/2 cups water to boil and add quinoa. Cook for 10-12 minutes or until quinoa is tender and all liquid dissolves.
Chop onion, garlic, cashews, and almonds. Heat olive oil in a saucepan and add onion and garlic. Sauteé for 3 minutes. Add chopped nuts and sauteé for another 2 minutes over medium heat.
Add lemon juice, chives, rosemary, thyme, and shredded kale. Cook for 5 minutes or until kale just starts to become tender. Turn off the heat and stir into pomegranate seeds.
Transfer quinoa into a large bowl and mix it well with cooked herb mixture. Place half of the quinoa salad in each of scooped baked butternut squash.
Enjoy!
