Heat oven to 350°F. Place walnuts on pan lined with parchment paper and roast for 10-12 minutes or until lightly browned.
Place quinoa in 1 cup of water in saucepan and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.
Slice eggplant vertically into halves. Slice halves into quarters and then slice quarters horizontally. Scoop out seeds, making an indent in each eggplant piece to create a boat shape.
Sprinkle eggplant boats with a little bit of salt and let boats drain on paper towel for 25 minutes. Wipe salt from eggplant boats using paper towel.
Heat oven to 400°F . Place squash on cooking pan lined with parchment paper and bake for 20 minutes.
Heat 2 Tablespoons of Extra Virgin Olive Oil in large frying pan on medium heat and place eggplant boats in pan. Saute for 4-5 minutes on each side or until slightly browned. Remove eggplant from pan.
Add 2 Tablespoons of Extra Virgin Olive Oil to frying pan and saute onions on medium high heat for 2-3 minutes or until lighting browned. Add more olive oil if necessary. Add minced garlic to pan and saute for 1 minute.
Add quinoa, walnuts, squash, 2 Tablespoons of Extra Virgin Olive Oil, 1 teaspoon of cumin and ground black pepper to taste to pan with onions and garlic and combine well.
Scoop 2-3 spoonfuls of quinoa-walnut-squash mixture and press into each eggplant boat. Serve on a platter.