Ingredients
4 acorn squash (halved, seeds removed)
2 tbsp olive oil
1 tsp salt
½ tsp cinnamon
1 cup wild rice
2 cups vegetable broth
1 small onion (chopped)
2 cloves garlic (minced)
½ cup dried cranberries
½ cup chopped walnuts
1 tsp thyme
¼ cup parsley (chopped)
Salt & pepper to taste
Instructions
Brush squash with olive oil, sprinkle with salt and cinnamon. Roast at 400°F (200°C), cut side down, for 30 minutes.
Simmer rice in broth for about 40 minutes.
Sauté onion, garlic, cranberries, and walnuts in olive oil. Mix with cooked rice, thyme, parsley, salt, and pepper.
Fill squash with rice mixture. Bake cut side up for 15 minutes.
Garnish with pomegranate seeds and herbs.
Errol Scott | Contributing Writer
