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Acorn Squash Stuffed with Wild Rice and Cranberries

Acorn Squash Stuffed with Wild Rice and Cranberries is built on Water, Wild Rice, Butter, Onions, and Crumbled Dried Sage Leaves. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 7 cup
• 2 cup
• 2 tbsp
• 2 cup
• 2 tsp
• 2 tbsp
• 1/2 cup
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Bring 7 cups water and rice to boil in heavy large saucepan.

2. 2

   Reduce heat; cover and simmer until rice is tender, about 1 hour.

3. 3

   Drain.

4. 4

   Transfer rice to large bowl.

5. 5

   Preheat oven to 375 F. Oil baking sheet.

6. 6

   Place squash, cut side down, on sheet.

7. 7

   Bake until tender, about 40 minutes.

8. 8

   Cool.

9. 9

   Transfer pulp to medium bowl.

10. 10

    Reduce oven temperature to 350 F.

11. 11

    Melt butter in large nonstick skillet over medium heat. Add onions; saute until very tender, about 15 minutes. Add sage; stir 2 minutes.

12. 12

    Add rice, squash pulp and lemon juice; stir until mixed, breaking up squash pulp into smaller pieces.

13. 13

    Mix in 1/2 cup cranberries, 1/2 cup hazelnuts and parsley.

14. 14

    Season with salt and pepper.

15. 15

    Divide rice mixture among reserved squash shells. Place in roasting pan.

16. 16

    Bake squash until filling is heated through, about 25 minutes.

17. 17

    Sprinkle with remaining 3 tablespoons cranberries and 3 tablespoons hazelnuts. Serves 6.