Delicious Stuffed Acorn Squash

1. Preheat your oven to 400 degrees. Cut the acorn squashes in half horizontally and scoop out the seeds and pulp. 2. Lightly brush or drizzle the inside of each half with olive oil or melted butter. Season with salt and pepper. 3. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. 4. Roast in the oven for about 20-25 minutes or until the squash is tender when poked with a fork. 5. In a mixing bowl, combine the cooked rice, dried cranberries, and chopped almonds. 6. Drizzle in a tablespoon of olive oil or melted butter, then season with spices and optional herbs. 7. Mix the ingredients until well combined. 8. Once the acorn squashes are roasted and slightly cooled, flip them over so they’re cut side up. 9. Divide the rice mixture among the four squash halves, pressing down slightly to pack the filling and enjoy!