Heat 2tsp Olive oil in a pan; add the onions, garlic and crushed red chili flakes. Cook till onions are translucent, about 3~4 minutes.
Add ground cumin, curry powder, chickpeas, salt and pepper; cook for 2~3 minutes. Stir in the almonds, dried cranberries and cooked quinoa. Mix well and turn off the heat.
To assemble: Fill the squash halves with the quinoa mixture and serve right away.