Preheat your oven to 400°F (200°C).

Drizzle the halved acorn squashes with olive oil and sprinkle with salt and pepper. Place them cut side down on a baking sheet and roast for about 25-30 minutes, or until tender.

While the squashes are roasting, prepare the quinoa. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute.

Stir in the black beans, corn, cooked quinoa, cumin, smoked paprika, chili powder, salt, and pepper. Mix well and cook for an additional 5 minutes to heat through.

Remove the roasted acorn squashes from the oven and carefully flip them cut side up. Spoon the quinoa mixture generously into each half.

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

Once done, remove from the oven and let cool slightly. Garnish with fresh cilantro and serve with lime wedges.