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Stuffed Acorn Squash with Wild Rice

This is fancy enough for a holiday meal, but it is easy enough to make on a week night.
Servings 6
Ingredients
  • 3 Acorn/TableQueen Squash
  • 16 ounces Wild Rice Blend
  • 1 Package Vegetarian Sausage (We used Gardein Veggie Sausage Patties)
  • 1 cup Fresh Cranberries
  • .5 cups Sliced Water Chestnuts
Instructions
  1. 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)
  2. Cook Wild Rice as directed. Saute your veggie meat, chopping it up if it's not a crumble. Add your cranberries and water chestnuts.
  3. Fold in cooked wild rice and spoon into cooked acorn squash. Bake for another 10 minutes to brown the tops.
Read it online: https://redneckvegetarian.com/recipe/stuffed-acorn-squash-with-wild-rice/