Stuffed Acorn Squash with Wild Rice and Cranberries

Ingredients

• 2 acorn squash
• 1 cup wild rice
• 2 cups water
• 1 cup dried cranberries
• 1 cup walnuts
• 1 medium onion
• 1 tablespoon sage
• 1 teaspoon cinnamon
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons fresh parsley

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Cut the acorn squash in half lengthwise and scoop out the seeds. Brush the inside of each half with 1 tablespoon of olive oil and sprinkle with salt and pepper.

3. 3

   Place the squash halves cut side down on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the flesh is tender.

4. 4

   While the squash is baking, rinse the wild rice under cold water. In a medium saucepan, combine the wild rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the water is absorbed.

5. 5

   While the rice is cooking, finely chop the onion and walnuts. In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chopped onion and sauté for 5-7 minutes until translucent.

6. 6

   Add the cooked wild rice, dried cranberries, chopped walnuts, sage, cinnamon, maple syrup, salt, and pepper to the skillet. Stir well to combine and cook for an additional 3-5 minutes until heated through.

7. 7

   Remove the squash from the oven and carefully flip them cut side up. Spoon the wild rice mixture generously into each squash half.

8. 8

   Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until the tops are slightly golden and the squash is fully tender.

9. 9

   Remove from the oven, garnish with chopped fresh parsley, and serve warm.