Stuffed Acorn Squash

Squash can be stuffed with any number of fillings, but a nice one for the fall is to stuff acorn squash with a wild rice mixture.

A German recipe I came across uses wild rice mix, toasted bread, celery, onion, garlic, ginger, minced meat, egg, parsley, cranberries and walnuts.

3 acorn squash
1 Tbsp. melted butter
salt and fresh cracked pepper to taste
1 recipe Wild Rice w/ Mushrooms
handful of dried cranberries or pomegranate seeds, optional

Preheat the oven to 375ºF. Remove the stems from the acorn squash and cut the squash in half from the stem end to the blossom end. Scrape the seeds out with a spoon. Using a basting brush, lightly coat the fleshy part of the squash with melted butter. Season with salt and fresh cracked pepper to taste. Bake in a 375ºF oven for 45 minutes to an hour, or until the flesh is soft and creamy.

Meanwhile, make the Wild Rice w/ Mushrooms. Add the cranberries or pomegranate seeds, if desired.

Scoop the rice stuffing into the cooked acorn squash bowls so that they are heaping full. Cover and return to the oven for about 10 minutes or until heated through. Serve immediately.