• Preheat oven to 400° F.
• Place squash halves, cut side down, on a lined baking sheet, and bake for 40-45 minutes, until very soft.
• Meanwhile, combine apple cider, water, wild rice, and 2 thyme sprigs in a pot, and bring to a boil. Reduce heat to medium-low, and continue to simmer for about 35 minutes, until the rice is soft. Drain, but don’t rinse.
• In another pot, heat oil over medium heat, and add the onion and carrot and 2 remaining thyme sprigs. Saute for about 5 minutes, until starting to soften.
• Add the brown rice, stir, and saute another minute more.
• Pour in the vegetable broth, bring to a boil, then reduce heat to low and simmer for 45 minutes, or until the rice is done (read the package instructions - mine cooks in just 20 minutes).
• When both rices are done, combine the drained wild rice with the brown rice/vegetable mixture, and add the dried cranberries and pistachios. As you stir, find and remove the 4 sprigs of thyme (which will now have no leaves on them).
• Taste the pilaf, and add freshly ground pepper to taste, and a little salt only if needed.

To serve:

• Gently flip over the squash halves, using a pancake turner if needed.
• Fill the hole in each squash with the pilaf, and continue to mound it over the top.
• Serve hot, sprinkled with additional fresh thyme leaves, if desired.