Step 1: Prepare the Acorn Squash

1. Preheat your oven to 400°F (200°C).
2. Brush the cut sides of the acorn squashes with olive oil and season with salt and pepper.
3. Place the squash halves cut-side down on a baking sheet and roast for about 30-35 minutes, or until tender.

Step 2: Cook the Quinoa

1. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
2. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

Step 3: Prepare the Stuffing

1. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and red bell pepper, and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.
2. Stir in the black beans, corn, cooked quinoa, ground cumin, chili powder, smoked paprika, cayenne pepper (if using), lime juice, and chopped cilantro. Mix well and cook for another 2-3 minutes until heated through. Adjust seasoning with salt and pepper to taste.

Step 4: Stuff the Squash

1. Once the acorn squash is done roasting, carefully flip them cut-side up. Spoon the quinoa mixture into each half, packing it in gently.
2. If using, sprinkle shredded cheese on top of the stuffed squash.

Step 5: Final Bake

1. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

Step 6: Serve

1. Remove from the oven and let cool slightly. Garnish with additional cilantro and lime wedges if desired.
2. Serve warm as a main dish or side dish.