Wild Rice-Stuffed Squash

1. Preheat the oven to 400°F and spray a large rimmed baking sheet with nonstick cooking spray. Place the squash, cut side down, on the baking sheet and cover them with aluminum foil. Roast for 40 to 45 minutes, until the squash is tender.

2. Heat the olive oil in a medium saucepan over medium heat. Add the shallots and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook for 1 to 2 minutes, until the shallots are soft. Add the garlic, oregano, and red pepper flakes and cook for about 30 seconds, until fragrant. Add the rice and vegetable stock and bring the mixture to a boil. Reduce the heat to low and cook for 15 to 20 minutes, until the rice has absorbed all of the liquid. Remove from the heat and stir in the scallions, pecans, cranberries, maple syrup, orange zest, and orange juice. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Spoon the rice into the cavities of the squash and serve.