Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes until tender.

While the squash is roasting, cook your chosen grains according to package instructions. In a skillet, add olive oil and sauté your vegetables over medium heat for 5-7 minutes until softened. Combine cooked grains with sautéed vegetables.

Mix in nuts and dried fruits to the bowl of grains and vegetables. Add fresh herbs and citrus zest, stirring until well combined.

Remove roasted squash from the oven and flip cut-side up. Fill each half with the stuffing mixture, pressing down lightly to pack.

Return stuffed squash to the oven and bake for another 15-20 minutes until the topping is golden and stuffing is heated through.

Let cool for a few minutes before serving. Present on a platter, pairing with a light salad or crusty bread.