Stuffed Acorn Squash with Wild Rice & Cranberries

Ingredients

• 2 whole Acorn Squash
• 1 cup Wild Rice Blend
• ⅓ cup Dried Cranberries
• ⅓ cup Pecans
• 2 whole Celery Stalks
• 1 small Yellow Onion
• 2 cloves Garlic
• 1 tbsp Fresh Sage
• 2 tbsp Olive Oil
• 1 tbsp Balsamic Vinegar
• 1 tbsp Maple Syrup

Instructions

1. Preheat oven to 400°F. Brush squash halves with 1 tbsp olive oil, cut side down on a sheet pan. Roast 25 minutes until fork-tender.
2. While squash roasts, cook wild rice blend according to package directions.
3. Heat remaining olive oil in a skillet. Sauté onion and celery 4 minutes. Add garlic and sage, stir 30 seconds.
4. Combine cooked rice with the sautéed vegetables, cranberries, pecans, balsamic vinegar, and maple syrup. Season with salt to taste.
5. Flip the roasted squash cut-side up. Fill each half generously with the wild rice mixture. Return to oven for 5 minutes. Serve warm.