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Place squash in a 4- to 5-quart slow cooker, cut-side up. Drizzle olive oil over squash halves and season with salt and pepper. Pour stock into slow cooker.
Cook on high for 1 hour. Reduce heat to low and cook for 5½ more hours.
In a large bowl, combine quinoa with lemon juice and 3 tablespoons of parsley. Stir well.
Divide quinoa stuffing between squash halves. Cover and cook on high for an additional 30 minutes. Top with remaining parsley and serve immediately.