Place squash halves cut-side up onto baking sheet. Season with salt and pepper, as desired. Roast in 400°F oven 20-30 minutes or until just cooked through. Hold warm until service.
Heat Extra Melt® Monterey Jack Cheese Sauce according to manufacturer's instruction.
Melt Garlic & Herb Signature® Blend over medium-high heat in large skillet. Add onion and corn; sauté until vegetables are softened. Add farro, red beans, poblanos and oregano. Sauté until coated with Garlic & Herb Blend and heated through. Stir in warm cheese sauce; continue cooking 1 minute. Stir in lime juice; season with salt and pepper, as desired.
Stuff each squash half with 1 mounded 18-8 stainless scoop (8 ounces) farro mixture. Top with 1 tablespoon Parmesan cheese. Continue roasting 5-7 minutes or until cheese is melted and internal temperature of stuffed squash reaches 165°F. Garnish with toasted pumpkin seeds.