For the Squash:

1. 1. Preheat your oven to 400°F (200°C). Cut each acorn squash in half lengthwise and scoop out the seeds. Place them cut-side up in a baking dish.
2. 2. Drizzle olive oil over each half and season with salt and pepper. Roast for 30-35 minutes until tender.

For the Filling:

1. 3. Rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth (double the amount of quinoa). Bring to a boil, then reduce heat to low and simmer covered for about 15 minutes until fluffy.
2. 4. In a skillet over medium heat, add olive oil. Sauté diced onions and garlic until translucent. Add chopped bell peppers, cumin, and paprika; stir until well combined.
3. 5. Once sautéed, mix in the cooked quinoa along with salt and pepper to taste until fully incorporated.
4. Assembling:
5. 6. Remove roasted squash from the oven carefully. Spoon generous amounts of the quinoa mixture into each half and return to the oven for another 10 minutes.
6. 7. Serve warm as a main dish or side by drizzling additional olive oil on top.