Heat oven to 400ºF.

Split the corn squash cross-wise and discard the seeds. Place cut-side up on a baking sheet and drizzle with olive oil. Bake 25 minutes, or until soft.

Meanwhile, combine the stock and water in a saucepan and bring to a boil. Reduce to a low simmer and keep warm.

Add the onions and a pinch of salt to a large, heavy-bottomed pan set over medium heat. Cook the onions 8-10 minutes, until soft but not brown. Add 1/4 cup of the hot cooking liquid to soften the onions further.

Once the liquid has completely evaporated, turn the heat up to medium-high and add the rice; stir well. Toast the rice 2-3 minutes, or until mostly translucent, with just a pearl of darker white in the center of each grain. Add the garlic and cook 30 seconds. Stir in the wine; cook until all liquid evaporates.

Add the stock in half cup increments, allowing the liquid to nearly cook off in between each additions and continuing to stir nearly constantly.

Scoop out some the acorn squash, leaving about a half inch border around the edges – you should have about 1 cup of squash. Mash the squash, then fold it into the risotto. Stir in the pomegranate arils, arugula, and parmesan. Season to taste with salt and pepper.

Divide the risotto among the four squash halves and serve immediately. Top with additional GO VEGGIE parmesan, as desired.