Step 1

1 Prepare & roast the squash Place an oven rack in the center of the oven, then preheat to 450°F. Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut side down. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Carefully flip the squash to be cut side up.

Step 2

2 Cook the quinoa Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly; transfer to a large bowl. Wipe out the pot.

Step 3

3 Prepare the remaining ingredients Meanwhile, halve, peel, and small dice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

Step 4

4 Pickle the raisins In the same pot, combine the vinegar, date syrup, and 1/4 cup of water; season with salt and pepper. Whisk to combine. Add the raisins; heat to boiling on high. Once boiling, 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.

Step 5

5 Cook the vegetables & make the filling In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced carrots and pepper pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or softened and lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of cooked quinoa; add the parmesan and half the feta (crumbling before adding). Stir to combine. Taste, then season with salt and pepper if desired.

Step 6

6 Stuff the squash & serve your dish Divide half the filling between the roasted squash halves. Serve the remaining filling topped with the stuffed squash. Garnish with the pickled raisins (draining before adding) and remaining feta (crumbling before adding). Enjoy!

Step 7

1 Prepare & roast the squash Place an oven rack in the center of the oven, then preheat to 450°F. Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut side down. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Carefully flip the squash to be cut side up.

Step 8

2 Cook the quinoa Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly; transfer to a large bowl. Wipe out the pot.

Step 9

3 Prepare the remaining ingredients Meanwhile, halve, peel, and small dice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

Step 10

4 Pickle the raisins In the same pot, combine the vinegar, date syrup, and 1/4 cup of water; season with salt and pepper. Whisk to combine. Add the raisins; heat to boiling on high. Once boiling, 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.

Step 11

5 Cook the vegetables & make the filling In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced carrots and pepper pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or softened and lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of cooked quinoa; add the parmesan and half the feta (crumbling before adding). Stir to combine. Taste, then season with salt and pepper if desired.

Step 12

6 Stuff the squash & serve your dish Divide half the filling between the roasted squash halves. Serve the remaining filling topped with the stuffed squash. Garnish with the pickled raisins (draining before adding) and remaining feta (crumbling before adding). Enjoy!