Let’s break down the process into easy-to-follow steps.

Step 1: Preheat and Prepare Squash. Preheat the oven to 400°F (200°C). Brush the cut sides of the acorn squash halves with olive oil and place them cut side down on a baking sheet.

Step 2: Roast Squash. Roast the squash for 30-35 minutes, or until tender. You should be able to easily pierce the flesh with a fork.

Step 3: Sauté Aromatics. While the squash is roasting, prepare the filling. In a large pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 5 minutes.

Step 4: Combine Filling Ingredients. Add the cooked wild rice, dried cranberries, chopped pecans, thyme, salt, and pepper to the pan. Stir to combine and cook for another 5 minutes, allowing the flavors to meld.

Step 5: Stuff 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.

Step 6: Bake Again (Optional). Return the stuffed squash to the oven and bake for an additional 10 minutes. This step is optional, but it helps to heat the filling through and meld the flavors even further.

Step 7: Serve. Serve the Vegan Stuffed Acorn Squash hot.

Theses instructions are easy to follow.