Wash and dry all produce. Preheat oven to 400 degrees. Trim and halve squash lengthwise, then scoop out seeds. Rub with a drizzle of olive oil and a pinch of salt and pepper. Bake cut side down on a baking sheet until very tender, about 20 minutes.

Meanwhile, bring 1 cup water and stock concentrate to a boil in a small pot. Halve, peel, and mince shallot. Thinly slice mushrooms. Add quinoa to boiling water, cover, and simmer until tender, about 15 minutes.

While quinoa cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add shallots and cook until softened, 1-2 minutes. Add mushrooms and toss until soft and golden brown, 3-4 minutes. Season with salt and pepper.

When quinoa is done, stir into pan with mushrooms. Add golden raisins, 1 tsp white wine vinegar, and a drizzle of olive oil. Season with salt and pepper. Taste and add more vinegar, if desired.

When squash is done, stuff with quinoa (there will be some left over). Sprinkle with feta, and bake until cheese softens, about 2 minutes.

Roughly chop cilantro. Plate remaining quinoa, top with stuffed squashes and cilantro, and enjoy!