Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper or aluminum foil. Halve the acorn squashes lengthwise and scoop out the seeds.

Brush the cut sides of the squash with 2 tablespoons of olive oil and sprinkle with ½ teaspoon of kosher salt. Place cut-side down on the baking sheet and roast for about 30 minutes.

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the mushrooms and shallots, sautéing for 6-8 minutes.

Stir in minced garlic and cook for 1 additional minute. Toast the rinsed quinoa in the skillet for 1-2 minutes, stirring frequently.

Pour in the vegetable broth and milk, add the remaining salt and thyme, bring to a simmer, cover, and cook for 17-20 minutes.

Stir in 3 tablespoons of Parmesan cheese until melted. Fill each roasted squash half generously with the quinoa mixture.

Return the stuffed squash to the oven and bake for an additional 10-15 minutes until golden brown.

Remove from oven, drizzle with balsamic glaze, and sprinkle with pomegranate arils before serving.