Acorn Squash with Cranberry Wild Rice Dressing

2 eight-inch acorn squash
2 Tablespoons butter or soy margarine
1 cup whole button mushrooms, fresh or canned
1 medium onion, peeled and minced
1 cup quick cooking wild rice
3 cups water
? (one-half) cup dried cranberries
salt and pepper, to taste

Cut acorn squash in half around the center of each. Remove seeds and membrane and discard. Arrange on a cookie sheet and place in a preheated 350 degree oven while preparing dressing. Melt butter in a large skillet or saucepan. Add mushrooms and onion. Stir fry on medium heat until tender. Add rice and water. Bring to boil over high heat. Lower heat to medium-low and stir in dried cranberries. Cover with tight-fitting lid and simmer until all water is absorbed and rice is soft, about fifteen minutes. Remove squash from hot oven and fill squash halves with a generous mound of rice dressing. Season to taste with salt and pepper. Bake for twenty to thirty minutes or until squash is soft when poked with a fork. Remove from oven. Cut each squash in half to serve eight.