First, cook the quinoa according to the package, for me I used 1 cup raw quinoa and 2 cups water, but you could use 1/2 cup raw with 1 cup water, because we ended up with a lot of extra quinoa. You really only need about 1 cup cooked quinoa for the filling.
While your quinoa is cooking, julienne your onion. Heat your olive oil in a large pan over medium to low heat, and when the oil heats up, add your onions. These will need to cook on a low heat for about 30-45 minutes in order to become nice and caramelized.
While your onions are cooking, prep and cook the squash. Cut each honeynut squash in half vertically, then use a large spoon to remove the seeds. This will leave a large hole where the filling will go. You can roast you squash, but I cooked mine in the instant pot.
Fill your instant pot with about an inch of water, and place the tray in. Lay the squash on top of the tray (they should all fit in one time) and pressure cook for 3 minutes.
When the squash are done, quick release the pressure cooker so the squash do not over cook. Remove them from the instant pot and set aside until the filling is ready.
When the onions are almost done cooking (they will have cooked down significantly and will be golden brown), add the paprika, dried parsley, salt, and butter to the pan and stir. Cook until fully caramelized.
Once the onions are done, remove them from the pan and add the pancetta. Cook in all of the juices from the caramelized onions for about 5-10 minutes on medium heat, or until nice and crispy. Remove them from the pan and transfer into a bowl using a slotted spoon to avoid transferring the fat that cooked off.
In a large bowl, mix together the 1 cup cooked quinoa, cooked pancetta, and caramelized onions. Taste as you go, as this may need more salt.
To fill the squash, pack the quinoa filling into a small ice cream or cupcake scoop. Place the filling in the empty area of the squash. Repeat until every squash if filled.
Sprinkle the pomegranate seeds and crumbled goat cheese onto the squash, evenly dividing the 1/4 cup of each into every squash. Feel free to add more or less of each topping depending on your personal preference.
Garnish with chopped parsley and serve!