Stuff It, Acorn Squash! Recipe

Ingredients

Wash and halve the acorn squash.

Scoop out the seeds.

Save the seeds to bake by themselves (see ‘So Seedy’ recipe).

Spray a baking pan with olive oil.

Bake the acorn squash, cut side down, for about 20 minutes.

While the squash is baking, cook the wild rice according to the package instructions.

Mix dried cranberries into the wild rice.

Take the tray out of the oven and flip the squash over.

Fill the halves with the wild rice mixture.

Sprinkle pecans on top.