Preheat your oven to 400°F (200°C).

Cut the acorn squashes in half lengthwise and scoop out the seeds.

Brush the cut sides with olive oil and sprinkle with salt and black pepper.

Place the squashes cut-side down on a baking sheet and roast in the preheated oven for 20-25 minutes, until tender.

While the squash is roasting, rinse the quinoa and lentils separately under cold water.

In a medium saucepan, bring 1 cup of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Set aside.

In another saucepan, bring 3 cups of vegetable broth to a boil. Add the lentils, reduce heat, and simmer for about 20-25 minutes until tender. Drain any excess liquid and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.

Add the minced garlic, cumin, smoked paprika, and cayenne pepper to the skillet. Cook for another 2 minutes until fragrant.

Stir in the cooked lentils, quinoa, halved cherry tomatoes, and chopped parsley. Mix well and cook for another 2-3 minutes. Season with additional salt and pepper to taste.

Remove the acorn squashes from the oven and carefully flip them cut-side up.

Spoon the lentil and quinoa mixture into each squash half, packing it down slightly.

Return the stuffed squashes to the oven and bake for an additional 10 minutes.

Serve warm, garnished with extra parsley if desired.