Stuffed Acorn Squash

This was pretty simple to make, but I was surprised at how good it turned out to be. It has pretty simple flavors, but it tastes like the flavors of fall. My squash was pretty big, so each half is big enough for a full meal for me, though I think it would make a good side dish as well.

2 acorn squash
1 1/2 cups wild rice
Juice of 2 oranges and zest
1/3 cup dried apricots or cranberries
1/3 cup chopped almonds
1 tsp ground ginger
2 tsp cinnamon
salt and pepper to taste

Cut squash in halves and clean out insides. Salt and pepper if desired. Bake at 350 for about 30 minutes. Meanwhile, cook rice with 3 cups of water, about 20 minutes until water is gone and rice is tender. Combine rice, dried fruit, almonds, ginger and cinnamon. Add zest of both oranges, and juice of 1 1/2 of the oranges. Add salt and pepper and stir to combine. Once squash is out of the oven, squeeze remaining half of orange over squash. Fill the cavity of the squash with rice mixture. Return squash to the oven and bake for 25 minutes. Take out of oven and serve.