Preheat oven to 375F.
Halve each acorn squash and place them on a prepared baking tray. Slice a sliver off of the bottom of each half so that the squash rest flat on the tray.
Use a spoon to remove the core/seeds and place them in a medium bowl. Cover the seeds with water.
With grapeseed oil, brush the inside of the squash. Use roughly half of your salt and pepper to season it. Place the squash in the oven and set the timer for 50 minutes.
Using your hands, separate the squash seeds from the pulp. Discard the pulp and dry the squash seeds with a paper towel. Then place the seeds on the other prepared baking tray, top with some salt, and set aside.
Chop up the onion and garlic and place them in the small bowl. Chop up the peppers and mushrooms and place them in the medium bowl.
When there are 25 minutes left on the timer for the squash, place the seeds in the oven and set a timer on your phone for 10 minutes.
Do some cleanup and then flip the seeds once your phone timer goes off and return them to the oven.
Once the seeds are back in the oven, heat up the sauté pan to medium heat (5 out of 10 on the burner) and then add ~1 TBSP of grapeseed oil.
Once the oil is hot, add the medium bowl of peppers and mushroom to the sauté pan and cook until they start to brown (~5 minutes), stirring occasionally.
Add the small bowl of onion and garlic along with the rest of the salt and pepper and cook until they start to brown (~3 minutes), stirring occasionally. Once, everything is browned, turn off the burner.
Remove the acorn squash and seeds from the oven. Plate the acorn squash halves, fill them with vegetables and top with the seeds.
Pour some wine while you wait 5 minutes for the squash to cool and then enjoy!