Wild Rice Stuffed Squash

• 4 medium acorn squash (about 22 ounces each)
• 3 tablespoons olive oil, divided
• 1 package (6 ounces) long grain and wild rice mix
• 2-1/3 cups vegetable or chicken broth
• 1 teaspoon rubbed sage
• 1 teaspoon dried thyme
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 3/4 cup dried cranberries
• 1/2 cup coarsely chopped pecan halves, toasted
• 2 tablespoons minced fresh parsley

1. Preheat oven to 400 .
2.  Cut each squash crosswise in half; remove and discard seeds. 
3. Cut a thin slice from bottom of each half to allow each to lie flat. 
4. Place on baking sheets, hollow side up; brush tops with 2 tablespoons olive oil. 
5. Bake until almost tender, 30-35 minutes.
6. In a large saucepan, combine rice with contents of seasoning mix, broth, sage and thyme. 
7. Bring to a boil. 
8. Reduce heat; simmer, covered, until rice is tender and liquid is almost absorbed, 23-25 minutes. Meanwhile, in a large skillet, saute celery and onion in remaining oil until tender. 
9. Stir in cranberries, pecans and parsley. 
10. Remove from heat. Stir in rice mixture.
11. Fill each squash half with about 1/2 cup rice mixture. 
12. Return to oven, uncovered, until rice is heated through and squash is tender, 12-15 minutes.