Preheat your oven to 400°F (200°C). Halve the acorn squash and scoop out the seeds. Place cut-side down on a baking sheet and roast for 40-50 minutes.

Cook your grains according to package instructions. Expect about 15-20 minutes of simmering for quinoa or brown rice. Fluff and set aside.

In a skillet, heat olive oil over medium heat. Sauté chopped zucchini and spinach for 5-7 minutes until softened. Stir in the cooked grains, nuts, dried fruits, and herbs/spices.

Flip the roasted acorn squash halves over, and fill each half with the stuffing mixture. Pack it in well.

Bake the stuffed squash for an additional 15-20 minutes until heated through and golden on top.

Arrange on a serving platter and serve hot.