Preheat your oven to 400°F (200°C) and slice the acorn squash in half. Scoop out the seeds and place the squash halves cut-side down on a baking sheet lined with parchment paper.

Roast the acorn squash for about 30–40 minutes until tender. Remove from oven and let cool slightly.

Heat a skillet over medium heat, add olive oil, and sauté your choice of diced vegetables for about 5–7 minutes until tender.

In a large mixing bowl, combine the sautéed vegetables with cooked grains, nuts, dried fruits, and fresh herbs.

Flip the roasted acorn squash cut-side up and fill each half with the stuffing mixture.

Drizzle with olive oil and return to the oven for an additional 10–15 minutes until heated through.

Let cool for a few minutes, garnish with herbs, and serve warm.