Vegan Stuffed Squash Roast With Cranberry-Orange Sauce

1. For the cranberry-orange sauce, in a saucepan over low heat, add all ingredients, cover, and cook for 15 minutes, stirring often. Set aside.
2. For the squash, preheat oven to 350 degrees. Split squash in half lengthways, place cut-side up on a baking tray and cook for 45 minutes. Remove from oven and allow to cool, then scoop out seeds.
3. For the glazed onions, in a non-stick saucepan over medium heat, warm 3 tablespoons of water, then add sliced onion and cook for 5 minutes. Add vinegar and sugar, and cook for 10 minutes over low heat, stirring occasionally, until caramelized. Set aside.
4. For the Christmas rice, in a mixing bowl, add all ingredients and toss until fully combined. Set aside.
5. For the mushrooms, in a non-stick frying pan over medium heat, warm 2 tablespoons water. Add mushrooms, garlic powder, and seasoning and sauté for 5 minutes.
6. Scoop out 1-inch of flesh from squash halves, mixing reserved squash into Christmas rice. To assemble, spoon cranberry sauce into one halved squash, followed by rice, glazed onions, sautéed mushrooms, roasted bell peppers, sun-dried tomatoes, and spinach. Place the other squash half on top, tie together in three places with twine, and roast for 15 minutes at 350 degrees. Carve and serve.