Turn your oven on bake and crank it up to 200 degrees celsius (400 Fahrenheit).
Cut the squash in half to create 2 bowels by scooping out the seeds. Add a dollop of butter in each. Fill a cooking pan with an inch of boiled water. Position the bowls in the pan (bowl side up) and place in the stove. It will take approx an hour to cook through.
Prepare and cook the quinoa. See the link above if you wish to uncover my preferred cooking method.
Roast the sunflower seeds and set aside. Dice the onion, garlic and jalapeño. Pour the grape seed oil into a large frying pan and sauté the onion (5 minutes on medium heat). Once translucent add garlic and jalapeño on low heat. Follow by adding the chopped parsley and kale. Toss in sunflower seeds and beans (which should be rinsed and drained first). Turn heat on low and cover.
When all the components are ready mix the quinoa with the vegetable medley.
You will know when the squash is soft when you remove it from the oven and puncture with a fork to tell. If ready, proceed to fill the bowls with stuffing. Top both with a good melting cheese of your choosing. Return to the oven on broil and heat the the cheese until bubbly and golden.