Wild Rice-Stuffed Acorn Squash

• 4 small acorn squash
• 3 tablespoons olive oil, divided
• 3/4 teaspoon salt, divided
• 2 teaspoons ground coriander, divided
• 1/2 teaspoon ground nutmeg, divided
• 1 pound fresh carrots, peeled and cut into 1/2-in. cubes
• 3/4 cup pecan halves, coarsely chopped
• 3/4 cup dried cherries, coarsely chopped
• 10 fresh sage leaves, chopped
• 2 garlic cloves, minced
• 2 tablespoons maple syrup
• 1 cup uncooked wild rice
• 1 tablespoon olive oil
• 3/4 cup finely chopped sweet onion
• 1/4 teaspoon ground cinnamon
• 2 cups vegetable broth

1. Preheat oven to 375u0b0. Cut squash lengthwise in half; remove and discard seeds. Brush with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt, 1/2 teaspoon coriander and 1/4 teaspoon nutmeg. Place squash in a 15x10x1-in. baking pan, cut sides up. Bake 35-45 minutes or until easily pierced with a fork.
2. In a small bowl, combine carrots and remaining oil, salt, coriander and nutmeg. Bake 15-20 minutes or just until tender, stirring occasionally. Stir in pecans, cherries, sage, garlic and syrup. Bake 10 minutes longer.
3. Rinse wild rice thoroughly; drain. In a small saucepan, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until softened. Stir in rice and cinnamon, then add broth. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until rice is fluffy and tender. Drain if necessary.
4. Combine rice and carrot mixtures. Arrange squash on a serving platter, cut sides up. Fill with rice mixture. Serve warm.

acorn, olive oil, salt, ground coriander, ground nutmeg, carrots, pecan halves, dried cherries, sage, garlic, maple syrup, wild rice, olive oil, sweet onion, ground cinnamon, vegetable broth

Taken from www.tasteofhome.com/recipes/wild-rice-stuffed-acorn-squash/ (may not work)