Pre-heat oven to 400F. Slice squash in half, scoop out seeds and discard or save for roasting. Place squash halves cut side up in a baking dish filled with 1/4 inch water to avoid burning. Spray/brush both sides with olive oil and sprinkle with salt. Bake for 50 minutes.
Meanwhile, rinse quinoa and add to a small pot with water. Bring quinoa and water to a bowl, and then reduce heat to low and simmer (covered) until the water has absorbed, about 15 minutes. Set aside.
In a small pan, sauté onion in a bit of oil over medium heat for about 5-7 minutes. Add to pot with cooked quinoa
along with the pomegranate seeds, pecans, maple syrup and salt. Fold in crumbled goat cheese.
Spoon quinoa mixture evenly into roasted squash halves (you may have some leftover) and bake for 10-15 more minutes. Serve hot.