Preheat oven to 200 degrees. Place squash cut side down on baking pan and cover with tin foil.
Bake about 40 minutes, until tender when pierced with a fork or knife
Meanwhile, melt butter in a saucepan. Add shallot, garlic and spices. Cook 3 to 5 minutes.
Add rice/quinoa mix and 1 3/4 cup water. Bring boil, then reduce heat to low. Cook about 25 minutes until tender.
Remove from heat and add cranberries and pecans and mix well. Add more salt and pepper as needed.
Remove the acorn squash from the oven, sprinkle more salt and pepper on the inside of each squash half and stuff with the rice mixture.