|ACORN SQUASH WITH WILD RICE STUFFING|
Recipe: Makes 6 servings
- 3 acorn squashes, cut in half and seeded
- 3 tablespoons olive oil, divided
- 2 medium yellow onions, diced
- 1 large carrot,diced
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 2 cups wild rice
- 3 cups low sodium vegetable stock
- 3/4 cup pecans or walnuts, toasted and chopped (optional)
- 1/2 cup dried cranberries
- Salt and pepper, to taste
- Preheat oven to 425 degrees. Brush acorn squash halves with 2 tablespoons of the olive oil and place cut side down on a parchment lined baking sheet and set aside.
- Heat the remaining tablespoon of olive oil in a medium saucepan. Add the onions, carrots, sage and salt. Cook over medium heat for several minutes, stirring frequently, until onions are translucent. Add the rice and toast for a few minutes. Add the broth and bring to a boil. Cover and place saucepan in the oven. Put the sheet of squash halves in the oven as well.
- Bake rice in the oven for 45 to 50 minutes, or until moisture is absorbed. Roast acorn squash halves for 45 minutes, until squash flesh is soft and surface is browned.
- Remove both rice and squash halves from oven. Let rice sit, covered, for 10 minutes. Uncover and toss rice with dried cranberries and nuts. Adjust salt and pepper to taste.
- Stuff each squash half with a 1/2 to 3/4 cup of rice mixture and serve.