Stuffed Acorn Squash with Wild Rice and Cranberries

Stuffed Acorn Squash with Wild Rice and Cranberries

Delight in a flavorful combination of wild rice, cranberries, and spices, gently baked inside acorn squash. This dish is both savory and slightly sweet, perfect as a unique main course or a hearty side.

Ingredients

• 2 acorn squashes, halved and seeded
• 1 cup wild rice
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/3 cup chopped pecans
• 1 small onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut side down on a baking sheet. Bake for about 25 minutes or until tender.
2. Meanwhile, rinse the wild rice under cold water. In a medium saucepan, bring the vegetable broth to a boil, add the rice, reduce heat to low, cover, and let simmer for 45 minutes or until the rice is tender.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the pecans, cranberries, cinnamon, nutmeg, salt, and pepper, cooking for another 2-3 minutes.
4. Combine the cooked wild rice with the cranberry and pecan mixture.
5. Remove the squash from the oven and turn the halves cut side up. Fill each half with the wild rice mixture.
6. Return filled squashes to the oven and bake an additional 10 minutes.
7. Serve warm and enjoy this cozy, autumn-inspired dish!