Spray a baking sheet with cooking spray. Wash squash. Cut squash in half lengthwise and scoop out the seeds.
Brush the cut side of each squash half with 1/2 teaspoon honey. Place squash, cut side down, onto the baking sheet and bake for 40 minutes, or until tender.
Meanwhile, put the quinoa and 1 Cup water into a medium saucepan. Bring to a boil, reduce heat to low, and cover. Cook until all the water is absorbed, 10 to 15 minutes.
In a dry medium-size skillet, toast the almonds over medium-high heat. Sir frequently, 3 to 5 minutes. Allow to cool, then chop.
Heat the oil in the same skillet over medium-high heat. Add the onion, and cook until it is softened and beginning to brown, about 3 minutes. Add the garlic and cook for 30 seconds more. Stir in the cumin, cinnamon and ginger. Remove the skillet from the heat and stir in the lemon juice.
Add the onion mixture to the cooked quinoa, stirring until combined. Stir in the almonds and apricots. Season to taste with salt and pepper.
To serve, place a squash half on plate and fill each piece of squash with quinoa mixture. Drizzle with honey.