Preheat your oven to 200°C (392°F). Carefully cut each butternut squash in half lengthwise and scoop out the seeds and stringy bits with a spoon. Place the halves cut side up on a parchment-lined baking sheet.
Brush the cut sides lightly with olive oil, then sprinkle with a pinch of salt and a little smoked paprika for flavor. Roast in the oven for 40-45 minutes, until the edges are golden and the flesh is tender when pierced with a fork.
While the squash roasts, toast the quinoa in a dry skillet over medium heat for about 2 minutes until fragrant. Then, add water—using 2 cups per cup of quinoa—bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy. Fluff with a fork and set aside.
Drain the chickpeas and mash them lightly in a bowl. Add the juice of half a lemon, a tablespoon of olive oil, cumin, cinnamon, half of the chopped parsley and cilantro, then mix well. Season with salt and pepper to taste.
Once the squash is cool enough to handle, scoop out most of the flesh into a bowl, leaving about half an inch around the edges. Mash the flesh lightly and fold in the cooked quinoa, chickpea mixture, and the remaining herbs. Squeeze in some lemon juice and adjust seasoning as needed.
Fill each squash half with the prepared stuffing, pressing down gently to pack it in. Place the filled squash back on the baking sheet and bake at 180°C (356°F) for an additional 15 minutes until heated through and slightly crispy on top.
Remove from the oven and let rest for 5 minutes. Then, sprinkle with the remaining fresh herbs, a pinch of salt, and a squeeze of lemon for brightness. Drizzle with a little olive oil if desired, and serve warm.
