2. Cut the delicata squash in half and remove the seeds.
3. Arrange squash halves cut side down on a baking sheet.
4. Drizzle olive oil over the squash and bake for 45 minutes or until tender when pierced with a fork.
5. Remove from the oven and let cool slightly.
6. Mix cooked wild rice, dried cranberries, parsley, and 1 tablespoon of olive oil in a medium bowl.
7. Stuff each roasted butternut squash half with wild rice mixture and serve immediately.
