Stuffed Acorn Squash with Wild Rice
Ingredients:
- 3 Acorn/TableQueen Squash
- 16 oz Wild Rice Blend
- 1 Package Vegetarian Sausage
- 1 cup Fresh Cranberries
- 0.5 cup Sliced Water Chestnuts
Directions:
Heat oven to 400°F.
Cut the acorn squash in half from stem to bottom and scoop out the seeds. Place the six halves cut-side down on a lightly oiled or parchment-lined baking sheet.
Bake for 35–45 minutes, until the squash is tender when pierced with a fork but still holds its shape.
Meanwhile, prepare the wild rice blend according to the package directions.
Crumble thawed veggie sausage it into a large skillet and cook over medium heat until browned.
Add the fresh cranberries and sliced water chestnuts. Cook for about 5–7 minutes, stirring occasionally, until the cranberries begin to soften and burst.
Fold the cooked wild rice into the sausage mixture. Taste and season with salt and pepper as needed.
Turn the cooked squash halves cut-side up. Spoon the wild-rice filling generously into each half.
Return to the oven and bake for another 10 minutes, until the filling is hot and the tops are lightly browned.
Makes 6 stuffed squash halves — one per serving.