Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Slice the top off of each delicata squash and then cut them in half. Use a spoon to scoop out all of the squash seeds on the inside of the squash.
Place the delicata squash face up on a baking sheet and drizzle with 1 tablespoon of olive oil. Season each with a little salt, pepper, and ½ teaspoon of curry powder.
Flip the squash halves over and roast in the oven for 20-25 minutes or until a fork can easily pierce through the skin.
While the delicata squash are roasting, prepare the stuffing mixture by combining the cooked farro, cooked lentils, feta, green onion, raisins, lemon juice, and ¼ cup olive oil in a large mixing bowl. Add salt and pepper to taste.
When the delicata squash are finished roasting, carefully flip them over. Scoop the stuffing mixture into the centers of each delicata squash and serve.