Wild Rice-Stuffed Acorn Squash

Preheat oven to 400°F.

Cook wild rice blend according to package directions. Drain excess liquid, if necessary.

Meanwhile, cut squash in half horizontally. Scoop out and discard seeds. Brush 2 tablespoons oil over the squash cavities and season with 1/4 teaspoon salt. Place, cut-side down, on a baking sheet. Roast until tender and lightly browned, 35 to 40 minutes.

Heat the remaining 2 tablespoons oil in a medium skillet over medium-low heat. Add shallots and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in dried cherries, thyme, garlic and pepper and cook until fragrant, about 30 seconds. Add the cooked rice and season with the remaining 1/2 teaspoon salt. Remove from heat and keep warm.

Divide the rice mixture among the squash halves and sprinkle with chives and pomegranate arils, if desired.