Combine the millet and water in a small pot over medium-high heat. Bring to a boil, reduce the heat to medium-low, and simmer, covered, for 18 minutes, until the water is absorbed. Don’t stir the millet or it will become creamy. You want it to cook up like rice, and refraining from stirring will accomplish this.

Meanwhile, spray the insides of the acorn squash halves with cooking spray or brush lightly with olive oil. Sprinkle with salt and pepper. Place face down on a large microwave-safe dish (I just use the microwave tray). Cover (I use a large mixing bowl—it’s okay if the squash halves have to overlap a bit) and cook for 16 minutes, or until the squash is tender.

Meanwhile, heat the olive oil in a large heavy pan over medium heat. Add the onion and cook for 2 minutes, until tender. Add the garlic and cranberries and cook, stirring, for 1 minute. Add the spinach and cook, stirring often, until wilted, 2 minutes. Add the vinegar and sugar, stir, and season with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and stir in the hemp seeds.

While the millet is cooking, preheat the broiler on high.

Once the millet is cooked, fluff it lightly with a fork. Combine 1 cup of the millet with the spinach mixture and toss. Put the squash halves cut side up in a broiler-safe pan or on a rimmed baking tray. Divide the filling evenly among the squash halves, mounding it slightly. Top each squash half with 
1 heaping teaspoon breadcrumbs and dot each with 1 heaping teaspoon buttery spread. Broil 
8 inches from the heat source for 4 to 5 minutes, until browned.

*Note: To toast hemp seeds, heat a small frying pan or 
skillet over medium heat. Add the hemp seeds and 
cook, stirring often, for 2 to 3 minutes, until golden 
and aromatic.