November 11, 2015

Acorn Squash Stuffed with Fruited Wild Rice

1 acorn squash, halved and seeds removed
1 cup cooked wild rice
1 Bosc pear, cubed
1/4 cup slivered almonds
1/4 cup dried, sweetened cranberries

Preheat oven to 400. Line a baking sheet with parchment. Place the acorn squash on the parchment, flesh-side down. Bake 25 minutes.

Meanwhile, stir together the remaining ingredients in a small bowl. Evenly divide among the cavities of the squash. Bake, flesh-side up for an additonal 20 minutes or until the squash is tender. Slice in half and serve immediately.

Serves: 4

Note: This recipe is easily doubled.

My thoughts:
As much as I hate to admit it (and the temperature seems to be with me on this, it was 60 today!) it is more than a week into November and the holidays are right around the corner. Time to break out the winter squash and holiday-worthy dishes! This one is a new favorite, serve half and it is a great vegan main course, divide it into fourths and it is a great side for pork or poultry. It couldn't be easier, too! Just bake, stir and bake again. No stovetop, no sauteing, nothing! Perfect for weeknights or busy holidays.

 photo coconut-sig_zpsb2fb208a.jpg

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