Cut the acorn squash in half or quarters, depending on the size and roast in the oven open side down for about 20 minutes or until semi-soft.
You want to be able to scoop the squash, but you still want it to maintain some firmness
While your squash is cooking, cook your grains in a 2:1 liquid ratio. Be sure to season the liquid with salt. As your grains cook, you can add more liquid if needed.
Liquid = water, veggie stock or chicken stock
While grains & squash cooks, saute onion and garlic in a pan with a little olive oil & paprika.
Once soft, add you greens and season with a little more salt & pepper, if needed then set aside.
After squash is soft, take out of oven and let cook slightly. Scoop a layer of the squash and place aside. Be sure not to scoop all the way to the skin. You want to make sure there is still some flesh on the squash.
Mix scooped squash with grains and greens. Add lemon zest and chopped almonds & parsley.
Taste and re-season as necessary.
Scoop back into the squash and bakes for 15 minutes.