Step 1

Preheat oven to 400ºF. Halve each acorn squash from stem to the bottom*. Scoop out the seeds and stringy pieces. Rub each half with a bit of oil. Place on a baking sheet; bake for 50-55 minutes, until fork tender.

Step 2

Add wild rice and 3 cups water to a medium saucepan; bring to a boil. Reduce heat to simmer, cover, and cook for 40-45 minutes. Let sit with the cover on for 10 minutes, then fluff with a fork.

Step 3

In a medium skillet over medium heat, warm a bit of oil. Crumble tempeh into the saucepan; cook for 5-7 minutes, stirring, until crispy.

Step 4

In a large bowl, add cooked rice, tempeh, pomegranate arils, cilantro, thyme, oregano, salt, and pepper. Stir to combine. Stuff the hollows of each acorn squash half with filling. Bake for 10 minutes.

Step 5

Top each half with a tablespoon of tahini drizzle and chopped cilantro.