Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Slice each butternut squash in half lengthwise and scoop out the seeds with a spoon, leaving a slight border of flesh intact to form a pocket for stuffing.
Brush the cut sides of the squash generously with 1 tablespoon of olive oil, then season with salt and pepper. Place the halves cut side up on the prepared baking sheet.
Roast the squash in the oven for about 40-45 minutes, until the flesh is tender and the edges are deeply caramelized and golden brown.
While the squash roasts, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent and fragrant, about 3-4 minutes.
Add the minced garlic, smoked paprika, cumin, and cayenne to the pan, cooking for another minute until aromatic.
Stir in the cooked quinoa, chickpeas, and a pinch of salt and pepper. Cook for 2-3 minutes, allowing flavors to meld and filling to warm through.
Once the squash is roasted and cool enough to handle, carefully scoop out some of the flesh into a bowl, leaving enough to keep the shell sturdy.
Chop the scooped-out squash flesh and add it to the filling mixture, along with chopped parsley or cilantro and a squeeze of lemon juice. Mix well and taste, adjusting seasoning as needed.
Gently stuff the filling back into each squash half, pressing lightly to pack it in and ensuring an even fill.
Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until the filling is heated through and slightly golden on top.
Remove from the oven, let rest for 5 minutes, then garnish with chopped herbs and a squeeze of lemon before serving. Enjoy the warm, caramelized flavors and hearty texture!
