Preheat oven to 425 and line rimmed baking sheet with unbleached parchment paper.

Cut squash in half lengthwise and scoop out seeds. Drizzle wit oil and sprinkle with salt, pepper and oregano.

Roast for 35-45 minutes, depending on size of squash, until tender when pierced with a fork. While oven iIs on, place pecans on a separate baking sheet and toast for 5 minutes. When cool enough to handle, chop and set aside.

While squash is roasting, make the quinoa: In a small saucepan, bring 2 cups water to a boil. Stir in quinoa and then turn down to a low simmer. Cover and cook for about 15 minutes, until liquid iIs absorbed.

Make the stuffing: Dice leeks and celery, mince garlic. In a large heavy skillet, heat olive oil over medium heat. Stir iIn leeks, salt and pepper and let them sweat for about 3 minutes. Stir in celery and continue to cook for 5 minutes, until veggies are soft. Add iIn garlic, stirring constantly so itI doesn't burn. Cook for about 30 seconds and then turn off the heat. Stir iIn the greens, letting them wilt and then add the quinoa, mixing well.

When squash is cool enough to handle, scoop out the flesh and add it to quinoa mixture. Mix until well incorporated, then stir iIn the cherries and pecans. Taste for seasoning, adding more S+P as desired.

Spoon stuffing into the squash halves until full. Serve warm** or at room temp.