Quinoa Stuffed Honeynut Squash

Ingredients

• 0.667 c. tricolor quinoa
• None Kosher salt
• 0.25 c. buttermilk
• 0.5 small clove garlic, grated
• 4 oz. feta, crumbled (scant 1 cup), divided
• 2 tsp. lemon zest plus 21/2 tablespoons lemon juice, divided
• 3 tbsp. olive oil, divided
• 4 honeynut squash (about 3 pounds total), halved lengthwise and seeded
• 2 tsp. honey, warmed
• 0.75 c. mint leaves, roughly chopped
• 0.75 c. flat-leaf parsley leaves, roughly chopped
• 0.25 c. roasted almonds, toasted and chopped
• None Aleppo pepper and flaky salt, for sprinkling

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