1 acorn squash, halved and seeds removed
1 cup cooked wild rice
1 Bosc pear, cubed
1/4 cup slivered almonds
1/4 cup dried, sweetened cranberries
Preheat oven to 400. Line a baking sheet with parchment. Place the acorn squash on the parchment, flesh-side down. Bake 25 minutes.
Meanwhile, stir together the remaining ingredients in a small bowl. Evenly divide among the cavities of the squash. Bake, flesh-side up for an additonal 20 minutes or until the squash is tender. Slice in half and serve immediately.
Note: This recipe is easily doubled.