Preheat your oven to 400°F (200°C).

Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper, then place the halves cut-side down on a baking sheet. Roast for about 30-35 minutes, until fork-tender.

In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, cover, and reduce to a simmer. Cook for about 15 minutes or until the liquid is absorbed and quinoa is fluffy.

In a large skillet over medium heat, sauté diced onion and bell pepper in a little olive oil for about 5-7 minutes until softened. Add minced garlic, cumin, chili powder, salt, and pepper, then stir for another minute.

In a large bowl, mix cooked quinoa, sautéed vegetables, black beans, and corn. Taste and adjust seasoning if needed.

Once the squash is roasted, flip the halves cut-side up. Generously fill each half with the prepared quinoa mixture.

Return the stuffed squash to the oven and bake for another 10-15 minutes until heated through, and the tops are slightly golden.

Remove from the oven, garnish with fresh cilantro or parsley, and serve warm.