Preheat the oven to 400°F and line a large, rimmed baking sheet with aluminum foil

Cut the squash in half lengthwise and scoop out the seeds. Brush the cut side of the squashes liberally with 2 tablespoons of olive oil and sprinkle with ½ teaspoon each of salt and pepper.

Place the squash cut-side-down on the baking sheet and roast for 35-40 minutes or until you can easily pierce it with a fork.

While the squash roasts, make the wild rice filling. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion, shallot, and celery, and saute for 4-5 minutes or until the onions are softened and translucent.

Stir in the garlic and rubbed sage and saute for 1-2 minutes or until the garlic is golden and fragrant. Transfer the vegetable mixture to a large bowl and set aside.

Return the skillet to medium heat and add the remaining tablespoon of oil. Once hot, add the diced apple and cranberries to the skillet. Sauté for 4 minutes or until the apples have softened and released most of their moisture.

Stir in the cooked wild rice, vegetable broth, sautéed veggies, and ½ teaspoon each of salt and pepper. Cook for 2-3 minutes or until heated through, tossing periodically until most of the moisture has evaporated.

Remove the skillet from the heat. Stir in the chopped pecans, green onions, and feta cheese until combined. Season to taste with salt and pepper.

When the squash halves are done roasting, remove them from the oven and reduce the temperature to 375°F.

Carefully turn the squash halves so they are cut-side-up on the baking sheet. Divide the wild rice stuffing between the halves (about 1 cup of filling per half). Return the squash to the oven and bake for 10 minutes or until hot throughout.

Serve the stuffed squash hot, garnished with additional chopped pecans, sliced green onions, and/or crumbled feta cheese. Enjoy!