1 small hubbard squash or other small to medium sized squash
3/4C dry quinoa
1 1/2 C water or stock
1 tbsp oil
1 small onion, finely chopped
1 clove garlic
1 stalk celery, diced
1 tsp poultry seasoning(or a mix of your favorite stuffing herbs and spices)
3/4 tsp salt
Black pepper to taste
2 large eggs

For the pesto:

1 cup, freshly toasted walnuts
1 small clove of garlic, minced
3 small sprigs of thyme, leaves only
2 tbsp of flat leaf parsley, roughly chopped
small splash of sherry vinegar
1/3 cup of good quality olive oil
2 tsp of minced, dried cranberries
1 tsp of lemon zest
sea salt and pepper to taste