Wild Rice Stuffed Acorn Squash for #SundaySupper
  • 1 acorn squash
  • 4 tablespoons olive oil, divided
  • Salt and pepper
  • 1 cup uncooked wild rice
  • ½ cup yellow onion, diced
  • 1 garlic clove, minced
  • 1 pint mushrooms, diced
  • ¼ cup walnuts, chopped
  • ¼ cup dried cranberries
  1. Preheat the oven to 350 degrees F. Cut the acorn squash lengthwise: remove the seeds and pulp. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper.
  2. Place on a baking sheet and roast, cut side up, for 45 minutes (until fork tender). Remove from oven and set aside.
  3. Meanwhile, cook the wild rice according to package ingredients.
  4. In a deep skillet, heat the remaining olive oil over medium heat. Add the onion and garlic and saute for 2 minutes. Next, add the mushrooms and walnuts and continue to saute until mushrooms are cooked through.
  5. Add the cooked wild rice and dried cranberries to the skillet with the mushroom mixture and stir until incorporated.
  6. Stuff the wild rice mixture into the acorn squash halves. If desired, return them to the warm oven for about 5 minutes to heat through before serving.
  7. Place squash in a bowl or on a plate to serve - enjoy!
Recipe by Helpful Homemade at https://helpfulhomemade.com/wild-rice-stuffed-acorn-squash/