Moroccan Chickpea Stuffed Acorn Squash

Name: Moroccan Chickpea-Stuffed Acorn Squash
Ingredients: 4 acorn squash (about 5 pounds total), halved lengthwise, seeds removed; 3 tablespoons canola oil, divided; ¾ teaspoon salt, divided; 1 (3 inch) cinnamon stick, broken into pieces; 2 tablespoons coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon paprika; 1 teaspoon smoked paprika; ½ teaspoon to 1 teaspoon cayenne pepper; ¼ teaspoon ground turmeric; 1 cup finely chopped onion; 4 medium cloves garlic, finely chopped; 3 cups cubed winter squash (1/2-inch), such as kabocha or butternut; 2 (15 ounce) cans chickpeas, rinsed; 1 (14.5 ounce) can diced tomatoes; 1 ¼ cups water; ¼ cup finely chopped fresh cilantro