Preheat the oven to 400 degrees F (200 degrees C).
Line a baking sheet with parchment paper.
Cut the Honeynut Squash (3) in half vertically, and scoop out the seeds. Drizzle the cut side with Olive Oil (1 tablespoon) and rub it into the flesh.
Sprinkle with Salt (1 pinch) and place the squash cut-side-down onto the baking sheet. Roast for 20 minutes.
Meanwhile, in a medium skillet, heat the Olive Oil (1 tablespoon) over medium heat and add the Onion (1) and Garlic (2 clove). Saute for 2 to 3 minutes.
Then stir in the Mushroom (8 ounce), Fresh Thyme (1 teaspoon), Dried Sage (1/2 teaspoon), and Salt (1/2 teaspoon). Cook until the mushrooms release their liquid, about 5 minutes.
Stir in the Kale (2 cup) and Vegetable Broth (1/4 cup), cover and reduce heat to a simmer for 3 to 4 minutes until kale softens.
Stir in the Ground Black Pepper (1/2 teaspoon), Whole Nutmeg (1/4 teaspoon), and the Quinoa (1 cup). Add the Parmesan Cheese (3/4 cup) and stir until just combined.
Tear the Bread (1 slice) into large pieces and transfer to a mini prep food processor. Add the Butter (1 teaspoon) and pulse several times until it forms bread crumbs.
When the squash is done, fill the cavities with the stuffing and sprinkle with breadcrumbs and bake for an additional 10 minutes. If the breadcrumbs need additional browning, turn on the broiler and cook just until the breadcrumbs start to brown, about a minute or two.