Preheat oven to 375 F.

Cut squash in half lengthwise and scrape out seeds. Cut each half into 2 wedges. Place on parchment-lined baking sheet, brush inside flesh with olive oil, and season with salt and pepper. Bake in center of oven for 35 to 45 minutes, flipping wedges once halfway through baking, until squash is tender when pierced. Remove from oven and set aside while preparing filling.

While squash bakes, prepare filling. In large dry saucepan, toast wheat berries for a few minutes, stirring until they become fragrantly nutty. Add hot water, pouring in slowly as it will sputter. Bring to a boil. Reduce heat and, with lid ajar, simmer berries for about 1 1/4 hours, or until tender but still firm. Drain and strain when berries are as tender as you’d like. Transfer to bowl. Add arils, chopped toasted hazelnuts, hemp hearts, parsley, and Chinese five-spice. Drizzle with orange juice and gently fold together to evenly blend. Add more seasonings, to taste, if you wish.

To serve, place 2 wedges of squash on each serving plate. Spoon filling overtop. Dollop each with 1 Tbsp yogurt and garnish with sprigs of parsley.