Preheat oven to 375°F. Peel and lightly smash garlic. Carefully slice squash in half from root to tip. Scrape out seeds and discard. Rub all over with olive oil and place in baking pan, cut side down, with garlic cloves tucked underneath cavity. Cook until completely soft, about 40 to 45 minutes. Meanwhile:

* Half leeks, trim off root end and tough green tops. Slice into ¼ inch half moons, place in a deep bowl and soak with water.
* Soak raisins in hot water.
* Peel, core and dice apple.
* Roughly chop parsley and mint.

Heat pot. Add 1 tablespoon olive oil on medium-high heat. Drain leeks and place into pot. Cook until soft, about two minutes. Add quinoa, stirring occasionally, until toasted, about 3 minutes. Toss in ¾ cups water, cover and reduce heat to simmer. Cook until all the water has absorbed, about 12 to 15 minutes.

Mix vinegar, honey and 6 tablespoons olive oil in a large bowl to combine. When quinoa is done, toss together with dressing and mix well. Mix in diced apple, chopped herbs — reserving some parsley for garnish — and drained raisins. Season to taste with salt and pepper.

When the squash is soft and cooked through, remove from oven and allow to cool slightly. Fill cavity with quinoa salad, top with crumbled cheese and garnish with parsley.