Baked Butternut Squash with Quinoa and Goat Cheese

I found this autumnal recipe online (here) and decided to give it a shot.  It's definitely a side dish and I wouldn't eat it by itself again (it's rich, mushy, and was texturally one dimensional), but still had good flavor.  In the recipe below I'm including what I'll do to improve the recipe next time.  If you like squash and goat cheese, you should give this a try, and if all goes well your end product will look better than mine.

Ingredients:
1 butternut squash
1 Tbsp olive oil
1 large shallot
1 clove garlic
1/2 cup quinoa (the original recipe calls for couscous, but I prefer quinoa)
1/3 cup currants
1/4 cup freshly chopped parsley, plus 2 tbsp for garnish (the original recipe called for cilantro...I wouldn't do that again)
1/2 cup crumbled goat cheese plus 1/3 cup for crumbling
Sea salt + freshly ground pepper
Juice of 1 lemon (optional)

-Preheat the oven to 400.
-Slice the squash and scoop out the seeds.
-Place each half cut side down in a baking dish and pour about 1/2 inch of water in the dish (I forgot to pour the water and my squash came out just fine).
-Bake until tender, 45-60 minutes.  Once done, remove from oven and set aside.
-Cook quinoa per box instructions.
-Dice shallots and garlic.
-In a medium skillet heat olive oil and saute shallots + garlic until fragrant.  Add to quinoa.
-Scoop out the squash into a separate bowl leaving 1/4" on the sides and bottom.  Drain water from the dish (if you used it) and place the squash back in the dish, cut side up.
-Mash the scooped squash with a fork and mix in 1/2 cup goat cheese.
-Once quinoa is done, add it to the butternut squash and mix in with currants and parsley.
-Salt and pepper to taste.  (I would add a good squeeze of lemon juice here as well, maybe 1/2 or whole lemon)
-Fill the butternut squash halves with the quinoa mixture, sprinkle with leftover goat cheese and return to oven.  Bake for 10-15 minutes or until the top begins to brown.
-Remove from oven, cut each half in 2.  Garnish with parsley.