Preheat oven to 400ºF.

Halve the squashes lengthwise, then scoop out the seedy area with a spoon. Place on a lightly oiled baking sheet and toss with 1 tablespoon olive oil and a large pinch of pepper. Place in the oven, cut side down, and roast for 20-25 minutes, until soft and golden brown on the bottom.

While the squashes roast, bring the veggie stock to a boil in a small pot. Add the quinoa, cover, and simmer for 15 minutes.

Meanwhile, finely chop the mushroom caps and stems. Mince the shallot and garlic. Strip the leaves off the thyme sprig and finely chop.

Heat 1 TB olive oil in a large pan over medium heat. Add the shallot and cook, tossing, 2-3 minutes, until soft. Add 1 TB olive oil, mushrooms, and thyme to the pan. Cook another 5-6 minutes, until very soft and cooked down. Add the garlic and cook 30-seconds, until fragrant.

Add the cooked quinoa to the pan and toss to combine.

When done, remove the squashes from the oven and stuff with as much quinoa mixture as will fit.

Heat the broiler to high or oven to 500ºF. Sprinkle squash boats with Parmesan cheese and return to the oven until cheese is golden brown and melted, about 3 minutes.

Sprinkle the squash boats with basil and enjoy!