Pre-Heat oven to 350.
Cut 4 acorn squash in half and clean out the seeds.
Sprinkle with salt, pepper, and thyme and dot with a little butter.
Place on a baking pan and cover with foil.
Bake 40-50 minutes or until soft.
Wild Rice stuffing:
Cook 2 cups wild rice (not wild mixed with white) in either 2 cups organic vegetable stock or free range chicken stock with 2 cups salted water.
Cook according to package directions.
While the rice is cooking sauté 1/2 cup of each chopped carrots, onion, mushrooms and celery in some olive oil.
Saute over medium high heat until the vegetables have caramelized.
Add to sauté mixture 3 garlic cloves finely chopped and cook for two minutes on medium heat.
Add 2 tsps poultry seasoning.
Stir in 1/2 cup dried cranberries and 1/2 cup dried apricots coarsely chopped.
Toast lightly and carefully on a medium high skillet your choice of 3/4 cup pine nuts or walnuts and add to vegetable mix.
Taste for seasoning and add if needed.
When the rice is cooked stir in the vegetables well. Fill each half of squash and top with your favorite finely chopped herbs.