Preheat the oven to 400°F (200°C).
Cut the acorn squashes in half and scoop out the seeds.
Brush the insides of the squash with olive oil and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet and roast for 25 minutes.
Cook quinoa according to package instructions.
In a skillet, heat olive oil over medium heat and sauté onion and garlic until softened.
Add bell pepper, corn, black beans, cumin, and paprika; cook for 5-7 minutes.
Combine the sautéed mixture with cooked quinoa and mix well.
Turn the roasted squash halves over and fill them with the quinoa mixture.
Bake for an additional 15 minutes until heated through.