Garnish with the pickled raisins (draining before adding) and feta (crumbling before adding).

Divide half the filling between the roasted squash halves. Serve the remaining filling topped with the stuffed squash.

Remove from the oven. Carefully flip the squash to be cut side up.

Arrange cut side down. Place in oven.

Place an oven rack in the center of the oven, then set temperature to 450°F.

Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat.

Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds.

Transfer to the bowl of cooked quinoa; add the parmesan and feta (crumbling before adding). Stir to combine. Taste, then season with salt and pepper if desired.

Add the chopped garlic; cook, stirring frequently, 1 to 2 minutes, or until softened.

Add the sliced carrots and pepper pieces; season with salt and pepper.

Add the diced onion; season with salt and pepper.

In a medium pan (nonstick, if you have one), heat olive oil on medium-high

Cook, stirring occasionally, 1 to 2 minutes, or until combined and the raisins are coated. Turn off the heat. Taste, then season with salt and pepper if desired.

Whisk to combine. Add the raisins; heat to boiling on high.

In the same pot, combine the ingredients; season with salt and pepper.

Drain thoroughly; transfer to a large bowl. Wipe out the pot.

Add the quinoa to the pot of boiling water and cook, uncovered.

Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high.