Preheat oven to 350 degrees Fahrenheit.
Cut both squashes in half, scoop out the seeds and place each half (cut side up) on a baking sheet lined with tin foil. Drizzle 1/2 tbsp extra virgin olive oil over each half slices of the squash. Season with 1/4 tsp of garlic on each half and salt and pepper to taste.
Place the squash in the oven and cook for 25-30 minutes, until fork tender; you don't want it completely cooked through yet!
While squash is in the oven, cook the quinoa according to package instructions. (We did 1/2 cup quinoa to 1- 1 1/2 cup water. Bring to a boil and then reduce heat to simmer. Cook for 20-30 minutes or until all the water is absorbed).
In the meantime, to a sauce pan, add 1 tbsp extra virgin olive oil. Place the frozen veggies and edamame beans in the pan and sauté for 3-5 minutes, just until they are thawed.
Once the quinoa and veggies are cooked, place these ingredients in a bowl and mix together. Add pumpkin seeds, curry powder, 1 tsp garlic powder and the thyme and stir.
Remove the squash from the oven and place 1/2 cup of the quinoa-veggie mixture into the middle of each half of the squash- don't be afraid to pile it up.
Put the stuffed squash back onto the tin foil-lined baking sheet and bake for another 20-25 minutes, until the squash is cooked completely.
Top with salt and pepper to taste and enjoy!