1. Preheat your oven to 400°F.

2. Slice the acorn squash in half lengthwise and scoop out the seeds. Brush with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes until tender.

3. In a large pot, bring salted water to a boil. Add orzo and cook according to package instructions, about 8-10 minutes. Drain and set aside.

4. In a skillet, heat olive oil over medium heat. Sauté onion for 3 minutes until soft, then add garlic and cook for another minute.

5. Add pumpkin purée, vegetable broth, cinnamon, and nutmeg to the skillet. Stir to combine, then fold in cooked orzo, Parmesan cheese, walnuts, and cranberries. Season with salt and pepper.

6. Stuff the roasted acorn squash halves with the orzo filling and return to the oven for 10 minutes.

7. For the glaze, combine cherry preserves, balsamic vinegar, and honey in a saucepan over low heat until smooth.

8. Drizzle the glaze over the stuffed squash before serving.