Preheat oven to 400 F.

Wash the acorn squash and slice off the ends. Slice in half lengthwise and scoop out of the seeds.

In a small bowl, mix together 3 tablespoons of olive oil with balsamic vinegar, maple syrup, salt and pepper.

Brush the squash with the olive oil mixture (there will be a lot left - reserve the rest). Place on a lined baking sheet and bake in the preheated oven for 45 minutes, until fork tender.

While the squash is baking, roughly chop the almonds. Drizzle with the remaining 1 tablespoon of olive oil, salt and pepper. Add to the oven and bake for about 10 minutes, until lightly roasted.

Bring a pot of water to a boil and add the wild rice. Turn the heat down and let the rice simmer, covered, for about 25-30 minutes.

Slice the grapes in half and, using your hands, crumble the feta cheese.

In a large bowl, add the cooked wild rice, roasted almonds, grapes, and feta. Add the remaining olive oil mixture and toss to combine.

Once the acorn squash is done is cooking, add the wild rice mixture to the inside of each squash (note: you may want to scoop more of the squash flesh out with a spoon once cooked to have more area to fill. There will be extra of the wild rice mixture to serve on the side or eat as is).