Wild Rice Stuffed Acorn Squash

This is a great vegetarian dish as part of a holiday meal or a super side dish.

• Ready In: 1 hr 35 mins
• Serves: 8

Ingredients

• 4  acorn squash
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 1⁄2 teaspoon ground nutmeg
• 4  tablespoons butter
• 1 1⁄2 cups wild rice
• 1 3⁄4 cups vegetable broth or 1 3⁄4 cups chicken broth
• 1⁄4 teaspoon salt
• 2  cups water
• 3  tablespoons olive oil
• 3  garlic cloves, minced
• 1  large onion, chopped medium
• 2  stalks celery, chopped fine
• 2  carrots, chopped fine
• 1  tablespoon fresh sage, minced
• 1  tablespoon fresh thyme leave
• 1⁄4 cup fresh parsley, minced
• 3⁄4 cup  chopped pecans
• 3⁄4 cup dried cranberries

Directions

1. Preheat oven to 350°F.
2. Cut squash in half crosswise and scoop out seeds.
3. Trim ends so the halves can stand level on a baking sheet.
4. Place on baking sheet, sprinkle each half with equal amounts of salt, pepper and nutmeg.
5. Equally divide 2 tbs of the butter between the 8 halves.
6. Cover with foil and bake for 45 minutes.
7. Meanwhile, in a medium saucepan combine the wild rice, broth of choice, 1/4 tsp salt and 2 cups water.
8. Over medium high heat bring to a boil.
9. Reduce heat to medium low and simmer, stirring occasionally until done, around 45 minutes.
10. In a medium skillet heat the oil over medium heat.
11. Sauté the garlic, onions, celery and carrots until slightly tender crisp, about 8-10 minutes.
12. Add the sage, thyme, parsley and sauté for 1 minute more, stirring well.
13. Remove from heat.
14. In a large bowl combine the cooked rice, veggies, pecans and cranberries.
15. Taste and season with salt and pepper if needed.
16. Mound mixture equally into each of the baked 8 squash halves.
17. Equally divide the remaining butter and dot each stuffed squash half.
18. Lightly cover with foil and bake another 20 minutes to heat through.