Preheat oven to 400 degrees F. Cut both squash in half along the ribs, lengthwise. Scoop out seeds and stringy pulp; discard.
Brush cut sides of squash halves with 1 teaspoon of the oil; season with salt and pepper. Place, cut sides down, on a rimmed baking sheet coated with cooking spray.
Combine grapes, onion, and thyme in a bowl and drizzle with remaining 2 tablespoons oil. Season with salt and pepper; set aside.
Transfer squash to the oven and cook for 20 minutes. Scatter the grape and onion mixture around the squash and return to the oven for another 20 minutes until squash is tender and grape mixture is caramelized.
While squash is cooking, combine your Harvest blend and vegetable broth in a small pot. Bring to a boil and then reduce heat to a gentle simmer; cook for approximately 10 minutes, until liquid is absorbed, stirring occasionally to prevent sticking, until al dente.
To serve, fill squash with the cooked grains and grape mixture. And enjoy!
Pearl couscous or barley can be substituted for the Trader Joe’s Harvest Blend.