Baked Stuffed Acorn Squash with Wild Rice and Cranberries

Preheat the oven to 400°F (200°C).

Brush the cut sides of the acorn squash with olive oil and season with salt and pepper.

Place the squash halves cut-side down on a baking sheet and roast for 35–40 minutes, or until tender and golden at the edges.

Cook the Wild Rice:

In a saucepan, combine the wild rice blend and vegetable broth (or water).

Bring to a boil, then reduce the heat, cover, and simmer for 40–45 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat.

Make the Filling: