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Wild Rice and Acorn Squash

Wild Rice and Acorn Squash is built on Wild Rice, Extra Virgin Olive Oil, Onion, Garlic Minced, and Parmesan Cheese. Keep it handy for the next time you cook it.

Ingredients

• 1 1/2 cup
• 2 tbsp
• 1/2 cup
• 3 clove
• 1/3 cup

Method (preview)

1. 1

   HERBAL CHOICES: thyme, basil, oregano, parsley, chives.

2. 2

   Preheat oven to 350F.

3. 3

   Cut a 1/4-inch siice off ends of of squash halves to prev ent wobbling.

4. 4

   Remove seeds.

5. 5

   Bake, open side down, on a lightly sprayed baking s heet until soft (40 min.).

6. 6

   Cool.

7. 7

   Rinse rice.

8. 8

   Place in a medium pot with water to cover by 4 inches.

9. 9

   Bring to a b oil, reduce heat and simmer, uncovered, until tender (1 hour).

10. 10

    Add water as nee ded to keep rice from drying.

11. 11

    Drain well.

12. 12

    Heat oil in a large non-stick skillet.

13. 13

    Add onions, celery, garlic and peppers a nd cook over medium heat until browned (5 min.).

14. 14

    Stir in apple and corn and coo k until apple loses rawness (3 minutes).

15. 15

    Add rice and herbs and cook for 1 min. S tir in cheese and ground pepper to taste.

16. 16

    Spoon rice mixture into a shallow baking dish and nestle squash halves into it, filling each with some rice mixture.

17. 17

    Bake at 400F for 10 to 15 minutes.