Savory Chicken and Wild Rice Stuffed Acorn Squash with Maple-Cranberry Glaze

Preheat your oven to 400°F (200°C). Cut the acorn squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper.

Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes until tender. In a skillet over medium heat, melt 2 tablespoons of butter and add 1 diced onion, cooking until translucent.

Stir in 2 cloves of minced garlic and cook for an additional minute. Add 2 cups of cooked wild rice, 2 cups of shredded leftover chicken, 1 teaspoon of dried thyme, and 1 teaspoon of dried sage.

Mix well and cook for 5 minutes to heat through. In a small saucepan, combine 1/2 cup of cranberry sauce, 1/4 cup of maple syrup, and 1 tablespoon of apple cider vinegar.

Heat over low until warmed and well combined. Once the squash is done roasting, remove it from the oven and carefully flip it cut-side up.

Fill each half with the chicken and rice mixture, pressing down gently to pack it in. Drizzle the maple-cranberry glaze over the stuffed squash.

Return to the oven and bake for an additional 10-15 minutes until everything is heated through and the tops are slightly golden.

Serve warm, garnished with fresh parsley if desired.