Preheat your oven to 400°F (200°C).
Slice the delicata squash in half lengthwise and scoop out the seeds.
Brush the cut sides with olive oil and season with salt and pepper.
Place cut-side down on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until tender.
Cook the Filling:
Heat olive oil in a skillet over medium heat.
Add the onion and garlic, sautéing until softened.
Stir in the ground protein, cooking until browned and fully cooked.
Mix in the cooked grains, spinach, dried cranberries, nuts, smoked paprika, and thyme. Season with salt and pepper to taste.
Stuff the Squash:
Remove the roasted squash from the oven and flip them over.
Spoon the filling into each squash half, pressing gently to pack it in.
If using cheese, sprinkle it on top.
Bake the Stuffed Squash:
Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until heated through and the cheese is melted and bubbly.
Serve:
Garnish with fresh herbs like parsley or sage, and serve warm.