Preheat oven to 400F. Grease the baking tray with Olive oil. Slice the squash into half lengthwise. Scoop out the seeds from the squash. Arrange the squash on the baking.
Drizzle the squash with olive oil and season with freshly ground black pepper and sea salt and rub it evenly.
Roast the squash for 45 to 50 minutes on 400F until the squash is fork tender.
While the squash is in the oven lets get to the filling, you can use quinoa or ground meat. For the quinoa boil one cup of water in a small sauce pan with quinoa and sea salt until all the liquid are absorded and evaporated turn the fire off. and move aside and cover.
If choosing the meat dish, in a skillet heat up the olive oil and add the garlic, onions and bell peppers until the onions become transparent, add the ground meat and break apart with a spatula auntil evenly cooked season with sea salt and fleshly ground black pepper, set aside.
By the time the squash is tender turn down the oven to 200 F let the squash rest for a couple of minutes, scoop the flesh out the squash, cut up the flesh and mix it with the quinoa or ground meat.
Fill the butternut squash with the stuffing and return to the oven for 3 to 5 minutes.
sprinkle with parmesan cheese.