Wild Rice Stuffed Acorn Squash

• 4 acorn squash
• 12 teaspoon salt
• 12 teaspoon ground black pepper
• 12 teaspoon ground nutmeg
• 4 tablespoons butter
• 1 12 cups wild rice
• 1 34 cups vegetable broth or 1 34 cups chicken broth
• 14 teaspoon salt
• 2 cups water
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 large onion, chopped medium
• 2 stalks celery, chopped fine
• 2 carrots, chopped fine
• 1 tablespoon fresh sage, minced
• 1 tablespoon fresh thyme leave
• 14 cup fresh parsley, minced
• 34 cup chopped pecans
• 34 cup dried cranberries

1. Preheat oven to 350F.
2. Cut squash in half crosswise and scoop out seeds.
3. Trim ends so the halves can stand level on a baking sheet.
4. Place on baking sheet, sprinkle each half with equal amounts of salt, pepper and nutmeg.
5. Equally divide 2 tbs of the butter between the 8 halves.
6. Cover with foil and bake for 45 minutes.
7. Meanwhile, in a medium saucepan combine the wild rice, broth of choice, 1/4 tsp salt and 2 cups water.
8. Over medium high heat bring to a boil.
9. Reduce heat to medium low and simmer, stirring occasionally until done, around 45 minutes.
10. In a medium skillet heat the oil over medium heat.
11. Saute the garlic, onions, celery and carrots until slightly tender crisp, about 8-10 minutes.
12. Add the sage, thyme, parsley and saute for 1 minute more, stirring well.
13. Remove from heat.
14. In a large bowl combine the cooked rice, veggies, pecans and cranberries.
15. Taste and season with salt and pepper if needed.
16. Mound mixture equally into each of the baked 8 squash halves.
17. Equally divide the remaining butter and dot each stuffed squash half.
18. Lightly cover with foil and bake another 20 minutes to heat through.

acorn squash, salt, ground black pepper, ground nutmeg, butter, wild rice, vegetable broth, salt, water, olive oil, garlic, onion, stalks celery, carrots, fresh sage, thyme, fresh parsley, pecans, cranberries

Taken from www.food.com/recipe/wild-rice-stuffed-acorn-squash-78311 (may not work)