Vegan Stuffed Acorn Squash with Wild Rice

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 cup cooked wild rice
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 1 tbsp maple syrup
• 1/2 tsp cinnamon
• Salt and pepper to taste

Instructions:

1. Roast acorn squash halves at 400°F for 30 minutes.
2. Mix cooked wild rice, cranberries, pecans, maple syrup, cinnamon, salt, and pepper.
3. Stuff the squash with the rice mixture and bake for another 10 minutes.