Step 1: Preheat Oven

Preheat your oven to 400°F (200°C).

Step 2: Prepare Acorn Squash

Carefully cut each acorn squash in half lengthwise, from stem to tip.

Use a spoon to scoop out the seeds and any stringy fibers from the center of each squash half.

Step 3: Season and Roast Squash

Brush the cut sides of the acorn squash halves with 1 tablespoon of the olive oil.

Season the cut sides with salt and pepper.

Place the squash halves, cut side down, on a baking sheet.

Roast the squash for 30-35 minutes, or until they’re tender and easily pierced with a fork.

Step 4: Sauté Onion and Garlic

While the squash is roasting, prepare the wild rice filling. In a large pan or skillet, heat the remaining 1 tablespoon of olive oil over medium heat.

Add the diced onion and sauté for about 5 minutes, or until softened and translucent.

Add the minced garlic and cook for another minute, until fragrant, stirring constantly.

Step 5: Combine Filling Ingredients

Add the cooked wild rice, dried cranberries, chopped pecans, dried thyme, salt, and pepper to the pan with the onion and garlic.

Stir well to combine all the ingredients and cook for another 5 minutes, allowing the flavors to meld.

Step 6: Assemble Stuffed Squash

Remove the roasted acorn squash from the oven and carefully turn them cut side up.

Fill each squash half generously with the wild rice mixture, mounding it slightly.

Step 7: Bake Again

Return the stuffed acorn squash to the oven and bake for an additional 10 minutes, or until the filling is heated through and the tops are slightly browned.

Step 8: Serve

Serve the Vegan Stuffed Acorn Squash hot.