Preheat oven to 425 degrees.
Cut butternut squash length wise. Scoop out seeds and stringy center. Brush or spray with olive oil. Place cut side up on rimmed baking sheet. Season with salt and pepper. Bake for 40-50 minutes.
Saute garlic and onion for 5 minutes or until fragrant. Add cranberries, beans, quinoa, pecans and rosemary seasonings. Set aside.
When the squash is done cooking, cut flesh from the squash so the shell is only 1/4" thick. Cube flesh and mix with garlic/onion mixture until thoroughly blended.
Divide mixture evenly between the four halves. Sprinkle with shredded cheese and bake for an additional 10-15 minutes. Then enjoy!
