Gluten-Free Wild Rice-Stuffed Acorn Squash with Cranberries and Pancetta

INGREDIENTS

4 oz

Pancetta

acorn squash

2 cups

Baby spinach, lightly packed

1/2 cup

Cranberries, dried

1/2 cup

Onion

1 tbsp

Sage, fresh

2 cups

Brown and/or wild rice, cooked

1/4 tsp

Black pepper, freshly ground

1/4 cup

Brown sugar, packed

1/2 tsp

Salt

2/3 cup

Pecans, toasted and chopped

1/4 cup

Butter