Preheat oven to 450F

Heat a small pot of salted water to boiling on high

Peel, halve and scoop out squash

Peel and mince garlic

Peel and small dice the onion

Roughly crop the broccoli

Place squash on sheet pan, drizzle with 1 tbsp olive oil and season with salt and pepper, roast face down 24 to 26 minutes or until fork tender

While squash roasts, rinse quinoa and add to boiling water and cook uncovered for 14 to 16 minutes under tender

Drain thoroughly and set aside

While squash continues to roast, combine raisins, vinegar, sugar and ¼ cup water and season with salt and pepper. Heat to boiling and cook for 4 to 6 minutes, remove when liquid has reduced in volume by half

While raisins pickle, heat 1 tbsp olive oil on medium high heat and add garlic and onion, cooking until softened and fragrant. Add broccoli and cook for 7 to 9 minutes or until softened.

Mix cheese, quinoa, broccoli and raisins and fill squash. Enjoy!