Preheat oven to 180°C and lane a baking tray with parchment paper. Sprinkle the squash cubes with oil and spices. Arrange on the prepared baking tray and roast for 20 minutes or until soft.
Cook quinoa according to the package directions. Trim the ends from the zucchini and halve them lengthwise. Using a melon baler, hollow out each half leaving a wall of 1/4-inch or less on the sides and bottom. Reserve the pulp.
Take the squash cubes out of the oven, let them cool, then place in a blender and puree until smooth and creamy. In a frying pan heat olive oil and add onions. Cook for about 5 minutes until golden. Add carrots, zucchini pulp, quinoa and cook for 10-15 minutes. Add the squash puree mixture and stir to combine.
Spoon about 2 tablespoons of the filling into the zucchini shells. Bake, uncovered, at 180°C for 25-30 minutes or until zucchini is tender. Serve warm with beetroot hummus or sauce of your choice. Enjoy.