This stuffed acorn squash is packed with flavor and easy to make. You can serve it as a side or the main course at your next holiday get-together.
Ingredients:
3 medium or 2 large acorn squash, halved and deseeded
1 cup wild rice blend
1 & 3/4 cup low sodium vegetable broth
1 large onion, finely diced
3 stalks of celery, finely diced
1 large carrot, peeled and finely diced
6-8 cloves of garlic, minced
1/4-1/2 cup dried cranberries
1 tsp minced fresh rosemary
1 tsp minced fresh thyme
Salt and pepper to taste
Directions:
Preheat your oven to 450°F and place your acorn squash, skin side down in an oven safe dish and add a sprinkle of salt and pepper to each squash.
Bake your squash for 25-35 minutes or until it can be easily pierced with a fork.
Meanwhile, heat a small pot over medium heat and add your onion, garlic, celery, carrot, and herbs. Stir occasionally and saute until your vegetables are tender, then add your vegetable broth and bring to a boil. Once your vegetable broth comes to a boil, add your rice and mix well before covering and reducing the heat to low. Cook covered for 40 minutes or until all the broth has been absorbed.
Add your cranberries and season with salt and pepper. Divide your rice between your squash and return to the oven for another 10 minutes. Serve as desired.