Preheat your oven to 400°F (200°C). Carefully slice the acorn squashes in half and scoop out the seeds. Brush each half with olive oil and season with salt and pepper. Place cut side down on a parchment-lined baking sheet and roast for 30–35 minutes until tender.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Add minced garlic and cook for another minute.

Add diced red and yellow bell peppers to the skillet and cook for 4–5 minutes until softened. Stir in sun-dried tomatoes, cooked quinoa, thyme, oregano, and optional red pepper flakes. Season with salt and pepper and cook for 5 more minutes to meld flavors.

Once the squash is done roasting, flip the halves to expose the flesh. Spoon the quinoa and vegetable mixture into each half, packing it down gently.

Sprinkle shredded cheese over the stuffed squash halves and dust with grated Parmesan. Bake for 10–15 minutes until cheese is melted and golden.

Remove from oven, let cool slightly, and garnish with chopped parsley before serving warm.