Preheat the oven to 425 F.
Make the dressing and set it aside so that the flavors can meld.
Cook the wild rice as directed.
Cut the ends off the squash, cut each in half lengthwise, and scoop out the seeds. Bake cut-side down in a well-oiled baking dish for 30-45 minutes until tender, depending on the size of the squash.
When all of the water has evaporated from the rice, leave the heat on low and add in the dressing, cranberries, and walnuts. Give it all a good toss and let it sit on the heat for another few minutes so that the rice absorbs all the flavors of the dressing and the cranberries plump up.
Transfer the squash halves to a serving platter, then fill each with the wild rice stuffing.
When you’re ready to serve, garnish with pomegranate arils, citrus slices, and fresh figs. Finish it all off with a sprinkle of sea salt.