Mushroom & Wild Rice Stuffed Acorn Squash

medium acorn squashes (halved and seeds removed)

avocado oil (plus more to brush acorn squash halves)

medium white or yellow onion (diced)

garlic (minced)

white mushrooms (sliced)

cauliflower (chopped into very small florets)

cooked wild rice (I used frozen Ancient Grain Mix from Grain Trust - found it at Whole Foods!)

fresh organic spinach

toasted pecans (chopped)

dried cranberries

Salt & pepper (to taste)

tahini

water (based on how thick you want it)

lemon (juiced)

maple syrup

sea salt