Stuffed Acorn Squash with Wheat Berries, Pine Nuts, and Sage [Vegan]

• 1 acorn squash
• 2 cloves of garlic, lightly smashed
• salt and pepper
• 1/2 cup wheat berries, soaked for at least a couple hours
• 1 tbsp grape seed oil
• 2 shallots, small dice (or 1 small-medium cooking onion)
• 1 celery stalk, small dice
• 1 medium carrot, peeled and small dice
• 1 bay leaf
• 1 tsp ground coriander
• 3 sprigs thyme, leaves chopped up fine
• 1 sprig sage, leaves chopped up fine
• splash of white wine (alternatively you can squeeze a bit of lemon at the end or use a bit of white wine vinegar at the end too)
• 3/4 cup vegetable stock
• 1/2 cup dried sour cherries, chopped up roughly
• salt and pepper
• 1/4 cup pine nuts, toasted (I just slide them into the oven for a bit while the squash is cooking)
• 3 sprigs parsley, leaves chopped fine

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