Add quinoa to Instant Pot and cook on high pressure for 8 minutes. Let NR pressure release naturally for 10 minutes, and then manually release valve.Alternate method: cook quinoa on stovetop according to package directions.
Add quinoa and all stuffing ingredients to bowl and mix well. Stuff butternut squash and bake.
Preheat oven to 350 degrees. Line baking sheet with aluminium foil. Bake butternut squash, whole, for 1 hour. When cool, slice in half, and scoop out seeds. Brush with olive oil, salt and pepper. Stuff with quinoa stuffing and bake for an additional 30 minutes at 375. Garnish with toasted pumpkin seeds and fresh tarragon.