This is fancy enough for a holiday meal, but it is easy enough to make on a week night.
Stuffed Acorn Squash with Wild Rice
Ingredients
Instructions
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Carefully split each Acorn Squash in half. I use a pumpkin carving tool, or a small knife. Scoop out seeds and place upright on baking tray. Salt and Pepper and place in 350° for an hour (depending on size)
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Cook Wild Rice as directed. Saute your veggie meat, chopping it up if it's not a crumble. Add your cranberries and water chestnuts.
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Fold in cooked wild rice and spoon into cooked acorn squash. Bake for another 10 minutes to brown the tops.
