Wild Rice Stuffed Acorn Squash

Delicious acorn squash stuffed with a savory wild rice filling.

Fall is the perfect time to buy squash. Not only will they be the freshest, but since it will be in-season, you will pay less too.

This recipe contains no oil, diary or meat and it's big on flavor!

Select squash that are dark green in color with an orange spot. This means they are good and ripe!

Start off by carefully cutting the squash in half using a large sharp knife. Being by inserting the end of the knife into the squash and working it down.

Next scoop out the seeds and pulp with a spoon.

Placing the squash cut side down helps to keep the squash moist as it bakes.

Bake in a 400-degree oven for 40 minutes. You will know it's done when you can insert a knife through the skin and squash easily. Remove from the oven and allow to cool slightly.

Meanwhile you will prepare the rice and stuffing.

Cook the rice according to package directions, adding in the basil, thyme, parsley and garlic powder. Feel free to add salt and pepper to taste.

While the rice cooks, slice and dice the veggies. You want them to be in small sized pieces so they mix in well with the rice for the filling.

Sauté the onion and celery in a non-stick pan. Use doesn't add in additional fat and calories like oil does.

Remove celery and onions. Sauté the mushrooms until they become soft and liquid evaporates.

Once the rice has finished cooking, add in the celery, onions and mushrooms as well as the cranberries and walnuts. Add salt and pepper to taste, if desired. Mix well.

Turning the squash over with cut side up, place half of the filling into each squash half. Add a splash or two of vegetable broth or water to add additional moisture. Return to oven for a few more minutes to heat through.

This is a fantastic meal on its own or you could use as a side dish to your holiday dinner.

Wild Rice Stuffed Acorn Squash

Serves 2

Ingredients:

• 1 acorn squash, cut in half, seeds removed

• 4 oz fresh mushrooms, sliced

• 1/4 cup onion, finely chopped

• 1 stalk celery, cut in half lengthwise, finely chopped

• 1 cup vegetable broth or water

• 1/2 cup wild rice blend

• 1/4 tsp basil

• 1/4 tsp thyme leaves

• 1/4 tsp parsley

• 1/4 tsp garlic powder

• Salt and pepper to taste

• 1/4 cup dried cranberries

• 1/8 cup chopped walnuts

Directions:

1. Preheat oven to 400 degrees.

2. Line a baking sheet with a silicone mat or parchment paper.

3. Prepare the squash by cutting in half and scooping out the seeds.

4. Place squash on the baking sheet cut side down. Bake for 30-40 minutes until a knife inserts easily into the center of the squash. Remove from oven, flipping them over with cut side up. Allow to cool slightly.

5. Meanwhile, prepare the rice by combining broth or water, rice, basil, thyme, parsley and garlic powder. Add salt & pepper to taste. Bring to a boil. Reduce heat to simmer and cover. Cook for approximately 40 minutes or until liquid is removed and rice is tender, but a bit chewy.

6. While rice is simmering, sauté onion and celery in a non-stick pan over medium heat. Use splashes of water to prevent vegetables from sticking. Cook until translucent, about 10 minutes. Remove from pan and set aside.

7. Sauté mushrooms until softened and liquid evaporates, 5-10 minutes.

8. Add all the vegetables to cooked rice along with cranberries and walnuts and combine well.

9. Fill squash with rice filling. Top each half with 1-2 tablespoons vegetable broth or water.

10. Bake for an additional 5-10 minutes.