Preheat the oven to 400°F. In a small bowl, combine the olive oil and maple syrup. Brush the inside and top half of each acorn squash with the mixture, then sprinkle evenly with salt and cinnamon. Place the squash halves cut-side up on a parchment-lined baking tray.

Roast the squash in the preheated oven for about 35 minutes, or until tender and lightly caramelized. Meanwhile, rinse the bulgur under cold water to remove any dust or impurities.

While the squash roasts, heat two tablespoons of olive oil in a small pot over medium-high heat. Add the onions and sauté for 3 minutes, then stir in the fennel and continue cooking for another 3 minutes, until softened and lightly browned.

Add the rinsed bulgur to the pot, followed by the cinnamon, harissa, and 3 1/2 cups of water. Bring the mixture to a boil, then reduce the heat and let it simmer for 25 minutes.

Once the mixture has finished cooking, remove the lid and let the steam escape. Stir in the cubed apples, chopped Italian parsley, and half of the pomegranate seeds until well combined.

Spoon the bulgur stuffing into the hollowed sections of the roasted acorn squash, filling them generously. Return the stuffed squash to the oven and bake for an additional 10–15 minutes, or until the squash is fully tender and the stuffing is lightly crisp on top. Serve hot and enjoy!