Slice the ends off the squash, then slice each in half width-wise. Scoop out the seeds and place the squash, flesh side up in a shallow baking dish. Rub each half with coconut oil and drizzle with maple syrup.
Bake on the center rack for 40 - 45 minutes until squash is tender.
While the squash is roasting, add the mushrooms, carrots and shallot to a food processor. Process on high until the veggies are finely chopped.
Heat oil in a large skillet over medium heat. Add vegetable mixture and saute for 2 - 3 minutes until the mushrooms have started to release their juices. Add spices and quinoa and cook until quinoa is warmed. Add water if needed.
Once veggies are cooked, add spinach and pecans, and cook until spinach has wilted.
Transfer this mixture to a bowl and stir in nutritional yeast.
Divide the mixture evenly between the four squash halves. Place back in the oven for 5 - 10 minutes. Remove from the oven, garnish with pomegranate and serve immediately.