Preheat oven to 400 F and line a baking sheet with parchment paper. Slice acorn squash lengthwise and scoop out seeds. Rub with oil, salt and pepper and place face down on a baking sheet and bake for about 35-40 minutes.
Toast pumpkin seeds in a tablespoon of olive oil on medium heat until golden.
Mix cooked quinoa, chickpeas, toasted pumpkin seeds, green onion, lemon juice, salt, pepper, and minced parsley in a bowl, drizzle with olive oil. Stir until combined.
Cut each acorn half in half again and scoop mixture evenly onto to all four sections. Sprinkle with salt, pepper and feta or goat cheese.