Preheat the oven to 350 degrees F. Cut each squash in half lengthwise. Scoop out the seeds and discard. Trim a little from the uncut side of each squash so they'll sit flat when stuffed. Place the squash halves, cavity side down, on a parchment paper-lined baking sheet. Cover and bake for 40 to 45 minutes, or until the flesh is just tender.
While the squash cook, place the cranberries in a medium bowl. Cut the apricots into small cubes, about the same size as the cranberries, and add them to the bowl. Pour in the 1 1/2 cups of warm water and let the dried fruit plump up 30 minutes. Drain water away and reserve the fruit.
Place quinoa, curry powder and 2 1/4 cups cold water in a medium-sized pot and bring to a boil. Cover the pot, lower the heat to medium-low, and cook, undisturbed, for 15 minutes, or until the quinoa is tender and the water has evaporated. Spoon the quinoa onto a wide plate and cool to room temperature.
When the quinoa has cooled, spoon into a bowl and add the cranberries, apricots, almonds, orange juice, lime juice, green onion and mint or cilantro. Season with salt and pepper and toss to combine.
Turn the squash halves, cavity side up, on the baking sheet. Spoon and mound the quinoa mixture into the centre of them. Drizzle the quinoa filling in each squash with a little melted butter or olive oil. Cover and bake 15-20 minutes, or until the squash is hot and the filling heated through.
After stuffing the squash, you could cool them to room temperature, refrigerate and bake them later. You could do this several hours before they are needed. When ready to bake, add a few minutes to the cooking time as you’ll be starting from cold.