Tex-Mex Stuffed Acorn Squash

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2 acorn squash (about 1 1/2 pounds each), stems removed, halved crosswise and seeded

1 14-ounce container extra-firm tofu, drained and crumbled

2 tablespoons extra-virgin olive oil

1 orange or yellow bell pepper, chopped

4 scallions, sliced

Kosher salt and freshly ground pepper

3 cloves garlic, finely chopped

1 tablespoon chili powder

2 teaspoons ground cumin

3/4 cup corn-and-black bean salsa

1 1/2 cups shredded pepper jack cheese (about 6 ounces)

Shredded lettuce, fresh cilantro and/or diced tomato, for topping