Wild rice and goat cheese stuffed acorn squash

From Publix Family Style magazine...

to serve 4:

2 fresh acorn squash, cut in half lengthwise and seeds removed
1 tablespoon butter, melted
1/2 teaspoon salt
1 1/2 cups cooked wild rice
2 oz goat cheese, crumbled
1/2 cup toasted pecans, chopped (or walnuts or almonds)
1/3 cup chopped pitted dates (or raisins or dried cranberries)
1 1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 425.  Line a baking sheet with aluminum foil.  Place squash halves on the baking sheet, cut side up.  Brush with some melted butter and sprinkle with 1/2 teaspoon salt.  Roast 25-30 minutes or until tender.  Remove from oven.

In a bowl, combine rice, cheese, pecans, dates, olive oil, salt and pepper.  Place mixture in the center of each cooked squash.  Turn oven to broil and .  Broil for 2-3 minutes or until cheese is slightly melted.