Baked Acorn Squash With Wild Rice, Pecan, And Cranberry Stuffing Recipe

Ingredients For Baked Acorn Squash With Wild Rice, Pecan, And Cranberry Stuffing Recipe

• 4 Small Acorn Squash
• 0.5 cup Wild rice, boiled in 2 cups water for 30 minutes, then drained
• 1 cup Cooked long grain white rice
• 2 tablespoon Extra Virgin Olive Oil, Plus More For Drizzling
• 1 Medium Onion, Finely Chopped
• 2 Medium garlic cloves, minced
• 1 teaspoon Chopped fresh thyme leaves
• Kosher Salt And Freshly Ground Black Pepper
• 0.25 cup Pecans, toasted and finely chopped
• 0.5 cup Dried cranberries