) Put spelt in large bowl and cover with water. Soak overnight. Drain and put into pan with 3 cups of water or vegetable broth. Bring to boil and then reduce heat. Simmer for 40 minutes. Pour off any extra liquid.

) Heat oven to 400 degrees. Cut acorn squash down the middle and remove seeds. Brush olive oil onto the acorn squash and sprinkle with salt. Bake, face down, for 20 minutes. Remove from oven.

) In a microwaveable safe bowl, combine the pears, sage, walnuts, spelt and ¼ cup of shredded Parmesan cheese. Microwave for 1 minute.

) Stuff mixture into the cooked acorn squash. Top with remaining ¼ cup of shredded Parmesan cheese. Place under broiler for 2 minutes.