Preheat oven to 420F
Cut acorn squash in ½ and clean out seeds. Brush lightly with olive oil and sprinkle with salt and pepper
Place cut side down on parchment-lined baking sheet
Bake for 30-50 min until the skin is soft when pressed with a fork
Meanwhile heat a large skillet over medium heat and add olive oil
Sautee onions, celery, and garlic until soft and fragrant (about 5 minutes)
Add sage, salt, thyme, oregano, and pepper and sautee for another minute or so
Add butter and rice to the pan and stir for 3-5 minutes until hot
Stir in the cottage cheese until incorporated and warm - remove from heat
When the acorn squash are done, fill each one with ¼ of the rice mixture
Top with cranberries and pecans
