Preheat oven to 400F

Puncture acorn squash with fork and bake for 30-35 minutes, or until soft

In a large skillet, add herbs, butter, and onion and cook on medium heat until onions are translucent

Add celery and cook an additional 3-4 minutes

Stir in apples and farro, and mix until combined

Remove acorn squash from oven, slice in half, and remove seeds

Remove tops and bottoms of the squash, so they can lay flat as bowls for the filling

Fill squash with farro mixture and return to oven for an additional 15 minutes