1. Preheat oven to 425° F. Halve each squash, lengthwise. Scoop out and discard the seeds. Arrange squash on a baking tray, cut-side down. Drizzle with 1 teaspoon of oil. Sprinkle lightly with salt and pepper. Bake for 45 to 55 minutes until squash is fork-tender. Remove from oven; let cool. Reduce oven temperature to 375° F.
2. While squash is baking, place broth in a small saucepan. Bring to a boil. Add quinoa. Return to a boil. Then, reduce heat, and cover. Let simmer for 12 minutes or until most of broth is absorbed. Remove from heat. Let sit, covered, for 15 minutes. Fluff with a fork, and set aside.
3. In a large skillet, heat remaining oil over medium heat. Add kale. Cook until wilted, about 4 minutes. Reduce heat to medium-low. Add garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook for 30 more seconds or until fragrant. Stir in the cooked sausage, orange zest, orange juice, feta and quinoa.
4. Once squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch thick border around the sides and a 3/4-inch border in the bottom. Stuff the filling into the squash halves. Return the squash to the oven. Bake at 375° F until hot, about 10 minutes. Sprinkle with pomegranate seeds. Serve warm.

Calories: 586, Fat: 17 g (6 g Saturated Fat), Cholesterol: 52 mg, Sodium: 879 mg, Carbohydrates: 90 g, Fiber: 7 g, Protein: 28 g.