Preheat your oven to about 375°F. Cut your squash lengthwise and scoop out the seeds. Rub the cut side with a little coconut oil and sprinkle of salt and place on a baking sheet cut side up.
Wrap the diced golden beet with a few cloves of garlic (I used 1 medium-size beet and 3-4 cloves, but use as much as you'd like) in parchment paper. Bake this and the squashuntil fork tender and golden brown, about 20-30 minutes.
At this time, your squash should almost be done. Add a handful or 2 of cranberries on your baking sheet and bake for a few minutes until they pop.
Remove the vegetables from the oven. Chop the roasted garlic and add to your millet along with the beets and cranberries. Mix together and taste. Add any extra seasonings, additional dijon, lemon, salt, etc. until it is to your liking.
On the same baking sheet, stuff as much filling as you'd like into the squash. Broil for a few minutes to crisp up and brown the filling. Serve and enjoy!
This can easily be made into many servings, just increase the filling!