Brush with melted butter or rub with coconut oil, sprinkle with salt.
Roast for 30 minutes (or until tender when pierced with fork)
While the squash is cooking, combine the rice, goat cheese, pecans, craisins, oil, salt and pepper. Then divide the mixture into fourths. Place a fourth into each squash half. Return to oven for 5-10 minutes.
Recipe by Faithful Provisions at https://faithfulprovisions.com/stuffed-acorn-squash-with-wild-rice-and-goat-cheese/