While the squash is roasting prepare the cucumber, tomato, and parsley, and orzo.
Set up a pot and get some water boiling for the orzo. Chop up the veggies while this is getting up to temp.
Use 2/3 of a cucumber. Cut the cucumber in half lengthwise and scoop out the seeds. After the seeds and insides are scooped out, cut each cucumber half into 4 pieces lengthwise and dice into small pieces. Add this to your bowl.
Cut tomatoes into quarters. Then carefully cut out the seeds and core from each quarter of the tomato and throw out the seeds and core. You got this! After cutting out the tomato gunk, slice the tomatoes into strips and dice the flesh.
Finely chop up the fresh parsley and add this to your bowl.
Once the water is boiling add in your orzo and follow the directions on the box for 'al-dente' pasta. As soon as the pasta is done strain it and run cold water over it while it's in the strainer to cool it down quickly. When the Orzo is cool add it into the bowl with the veggies.
When the squash is done in the oven take it off of the baking sheet and place it on your cutting board, let it cool down for 10 minutes before cutting into inch size pieces.
Add the squash into the orzo, cucumber, tomato, parsley bowl and mix it all up.
To finish up add in the olive oil, salt, pepper, and lemon juice. Thoroughly mix everything together and give it a taste for more salt, pepper, or lemon juice depending on your taste! Enjoy!