Stuffed Acorn Squash with Wild Rice and Cranberries

Ingredients

2 acorn squash, halved

2 tbsp olive oil

15 mushrooms, sliced

2 small garlic cloves, minced

1/2 small yellow onion, diced

salt and pepper to taste

1/2 cup wild rice

3 cups, vegetable broth

1 tsp fresh thyme

fresh parsley and crushed pistachios for garnish

Directions

For the squash

Preheat oven to 400 degrees. 2. Cut squash in half and scoop out seeds and flesh. Brush flesh with olive oil. Place flesh side down on lined baking sheet. Bake for 30 minutes. Remove from oven and set aside.

For the wild rice

In a medium pot, bring vegetable broth to a boil. Add in wild rice. Reduce to medium low heat and simmer for 30 minutes - or until rice is al-dente. Drain.

In a medium skillet, heat olive oil over medium heat. Once hot, add onions and mushrooms. Cook for 5 minutes - or until onions are translucent. Add in garlic and cook an additional minute. Add fresh thyme and salt and pepper to taste. Remove from heat and add in wild rice and dried cranberries. Stir to combine.

Spoon wild rice mixture back into squash. Cook an additional 15 minutes in oven at 400 degrees.