Baked Stuffed Acorn Squash with Wild Rice and Cranberries

1 cup wild rice blend

2 ¼ cups vegetable broth or water

½ small red onion, finely chopped

1 tbsp olive oil or butter

½ tsp dried thyme

½ tsp dried sage

⅓ cup dried cranberries

¼ cup chopped pecans or walnuts (toasted)

Salt & pepper to taste

Optional:

2 tbsp crumbled goat cheese or feta for topping

How to Make:
Roast the Squash: