Cut 2-3 delicata squash in half lengthwise. Scoop out the seeds and pulp, and discard. Place the squash cut side down and cut into 1/2 inch thick half rounds.
In bowl, toss 2 T. olive oil, 2 T. lemon juice, 1 T. soy sauce, 1 t. oregano, 2 t. cumin powder, 1/2 t. paprika, and a dash of hot pepper flakes. Add the squash to the bowl and toss well. Marinate for at least one hour in the bowl or in a large ziplock bag.
Roast the squash in the oven (or on the grill) on a baking sheet at 400 degrees. When they are nicely browned on one side, flip them and brown the other side.
Trim 2-3 medium onions and thinly slice. Trim 3 sweet peppers and remove the seeds, then thinly slice. Saute in 2 T. olive oil until crisp tender.
Toss the squash and pepper/onion mixture together.
Heat corn or flour tortillas and serve with the fajitas along with your favorite toppings.