Stuffed Summer Squash Boats

While the squash roasts, bring 1 cup water and the stock concentrate 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. Halve, seed, and finely dice the tomatoes. Strip the leaves off the thyme sprig and finely chop.

Heat 1 tablespoon butter in a large pan over medium heat. Add the shallot and cook, tossing, 2-3 minutes, until soft. Add 1 tablespoon olive oil, the mushrooms, tomato, 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. Season with salt and pepper.

Add the cooked quinoa to the pan and toss to combine. Season with salt and pepper.

When done, remove the squash from the oven and stuff with as quinoa mixture as will fit. Heat the broiler to high or oven to 500 degrees. Sprinkle squash boats with Parmesan cheese and return to the oven until cheese is golden brown and melted.