Preheat the oven to 375°F. Place squash halves cut side up on an aluminum-foil-lined baking sheet. Drizzle the olive oil and honey over squash halves and sprinkle with salt. Roast until a fork easily slides into the flesh, about 45 minutes. Remove from the oven.

On another rimmed baking sheet, add pine nuts and toast in the oven until golden-brown, about 4-6 minutes. Remove from the oven and transfer to a small plate.

While the squash roasts, make the grain stuffing according to the package directions. It should be tender. When cooked, fluff with a fork. The cooking time will depend on what grain you are using.

Sprinkle shallot with 1/4 teaspoon salt, let shallot sit for 5 minutes, then rinse under cold water in a fine-mesh sieve.

In a medium bowl, add rinsed shallot and whisk in yogurt, pomegranate molasses, lemon zest and lemon juice.

Whisk in the olive oil and add the grain to the dressing, stirring to combine. Add most of the mint leaves, pomegranate seeds and pine nuts (reserving some of each for garnish) and a pinch of salt and gently toss together.

Divide the filling between the two squash halves. Sprinkle with remaining mint leaves, pomegranate seeds and pine nuts and serve.