Preheat your oven to 200°C (390°F). Slice the butternut squash in half lengthwise and scoop out the seeds with a spoon. Place the halves cut-side down on a parchment-lined baking sheet and roast for 40-45 minutes until the flesh is soft and easily pierced with a fork.
While the squash roasts, rinse the quinoa under cold water, then combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until fluffy and water is absorbed. Fluff with a fork and set aside.
In a skillet over medium heat, toast the chopped walnuts for 3-4 minutes until fragrant and golden. Remove from the skillet and set aside to cool slightly.
Once the squash is cool enough to handle, scoop out most of the flesh into a mixing bowl, leaving a border to help hold the shape. Mash the flesh lightly with a fork until smooth.
Add the cooked quinoa, toasted walnuts, chopped parsley, lemon zest, smoked paprika, and minced garlic to the mashed squash. Drizzle with 1 tablespoon of olive oil, then season with salt and pepper. Mix everything together until well combined and fragrant.
Carefully stuff the squash shells with the prepared filling, pressing down gently to pack it in. Return the stuffed halves to the oven and bake for an additional 15 minutes until the filling is heated through and the top is slightly crispy and golden.
Remove from the oven and let the stuffed squash rest for 5 minutes. Then, garnish with extra parsley if desired, and serve warm for a comforting fall-inspired meal.
