1. Heat oven to 400 degrees with a rack in middle position. Meanwhile, combine water, quinoa, and 1/4 teaspoon salt in a small saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed, 10 to 15 minutes. Remove from heat and let sit, covered, 10 minutes; fluff with a fork and set aside.

2. Season squash with salt and pepper and place, cut side down, on a greased baking sheet. Roast until tender, 35 to 40 minutes. Remove baking sheet from oven and reduce heat to 350 degrees.

3. Heat oil in a large skillet over medium until shimmering. Add shallots and cook, stirring frequently, until translucent, about 4 minutes. Stir in garlic, oregano, and cinnamon and cook 2 minutes. Add spinach and cook, stirring frequently, until wilted, about 2 more minutes.

4. Transfer mixture to a medium bowl along with quinoa, goat cheese, raisins, and lemon juice and toss until well combined. Divide mixture among squash halves, then return to oven and bake until warmed through, 15 to 20 minutes. Sprinkle with parsley (if using) before serving.

Source: Hannaford fresh Magazine, December 2022