Preheat the oven at 180C, as you prepare the squash.
Cut the butternut squash in half, remove all hair and seeds; brush with olive oil and bake for around 35-40 minutes. This depends on how big your squash is, prick with a fork to check how soft it is.
Meanwhile, prepare your quinoa according to pack instructions.
Transfer the quinoa in a bowl, mix with the all spice, olive oil, fresh finely chopped herbs (I used parsley) and salt to your taste.
Slice the halloumi and place on a hot gridle pan, allow to cook for a couple of minutes each side.
Place the quinoa inside the baked squash, top with the grilled halloumi, herbs of your liking and a few pumpkin seeds.