Combine the salt, pepper, garlic powder, onion powder and ground paprika in a bowl, and mix well. Add the cubed chicken and roll it around until it is covered in the seasoning.
While the squash is baking, cook the quinoa according to the directions. (I recommend cooking it in chicken broth to give it some flavor.)
Preheat the oven to 400 degrees. Cut the acorn squash down the middle and scoop out all the seeds. Place squash cut-side down in a baking pan, cover halfway with water, and put foil over the pan. Bake in the oven for 50 minutes, until soft.