Wild Rice Stuffed Acorn Squash

🧂 Ingredients

• 1 cup wild rice blend
• 2 cup water
• 1 tsp sage
• 1 tsp thyme
• 2 whole acorn squash
• 1 cup fresh cranberries
• 2 stalks celery

  diced
• 1 small yellow onion

  diced
• 1 tsp dried parsley

Instructions

• 1 Boil 2c water in small saucepan, add wild rice blend, sage and thyme. Let cook
  for 20 minutes or until rice is tender.
• 2 Preheat oven to 400°F
• 3 Halve each acorn squash crosswise, remove seeds. Cut thin layer off the bottom
  of each so they sit flat on the pan and plate.
• 4 Bake for 30 minutes while rice cooks and you prepare the rest of the stuffing.
• 5 Saute onion and celery with a little water until onions are translucent and
  everything is just starting to soften. Add cranberries and dried parsley, or
  reserve fresh parsley for the end. Saute all together until cranberries are
  softening and everything is melded together, about 5 minutes.
• 6 Add rice to onion mixture, mix well.
• 7 Remove from heat, stuff acorns with mixture, about 1/2 cup each.
• 8 Bake at 400°F for 10-15 minutes, until golden brown and softened. Let cool 5
  minutes and serve.

Nutrition Info