• Prepare acorn squash - Heat oven to 400°F. Cut the acorn squash in half across the middle. Scoop out seeds. Brush or spray with oil, then season with salt and pepper. Arrange face down on a baking sheet and roast in the oven for 30 minutes. Turn over and roast for another 10-15 minutes, or until squash is tender and cooked through.
  
• Cook rice - Cooking the rice in broth brings a lot of extra flavor to the recipe. Follow the package directions, but replace the water with vegetable broth. Add ¼ teaspoon salt.
  
• Prepare filling - Heat olive oil in a non-stick pan over medium heat. Add the onion and mushrooms, salt, sage, thyme, and rosemary, and cook for 5-7 minutes, until softened. Make space in the pan, add the garlic, and sautée for 1 minute.

  Stir in the dried cranberries and pine nuts, and when the rice is ready, fold in 1 cup of cooked rice.
  
• Stuff - Divide filling evenly between four acorn squash halves.
  
• Crispy Breadcrumbs - Heat oil in a non-stick pan. Add the breadcrumbs, and cook, stirring frequently, for 5 or so minutes, until breadcrumbs are golden and crispy. Add sea salt, and divide evenly between the four acorn squash halves.

  Return to the oven for 10 more minutes.
  

To Make Ahead

• Assemble - through to step four- filling the acorn squash (leave crispy breadcrumbs off until just before serving). Refrigerate in a covered pan overnight or up to a few days.
• Reheat - (covered) in a 350°F oven for 20-30 minutes or until heated through. Add the crispy breadcrumbs just before serving.