1. Preheat oven to 400° F.
2. Place squash halves, cut side down, on a lined baking sheet, and bake for 40-45 minutes, until very soft.
3. 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.
4. 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.
5. Add the brown rice, stir, and saute another minute more.
6. 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).
7. 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).
8. Taste the pilaf, and add freshly ground pepper to taste, and a little salt only if needed.

To serve:

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