Cranberry Wild Rice Stuffed Squash

One of my favorite things to make in the Fall when squash are in season is stuffed squash. I have many different recipes for stuffing them, but cranberry wild rice is one of my favorites!  Wild rice is hearty and contains lots of fiber and 6 grams of protein per serving so  this makes the perfect healthy comfort food dinner.  I add in savory mushrooms, toasted pecans, and cranberries to make it festive, and it is a delicious combination! I have even served this before as my vegetarian main dish at Thanksgiving and has always been a hit!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 2-4 | Prep Time: 15 min. | Cook Time: 1 hour and 15 minutes | Ready in: 1 hour and 15 minutes

Ingredients

• 1/2 cup wild rice
• olive oil
• 1 medium Kabocha or Buttercup squash, cut in half from top to bottom and seeds removed
• 1 shallot, chopped
• 1 garlic clove, minced
• 1 cup crimini mushrooms, sliced
• 1/2 tsp thyme
• 1/4 cup dried cranberries
• 1/4 cup chopped toasted pecans
• sea salt to taste

Instructions

Add the wild rice to a pot, and cover with enough water to submerge it by 3 inches. Bring to a boil, and lower to a simmer. Cook for about an hour to an hour and 15 minutes until tender and drain. Meanwhile, preheat the oven to 400F degrees. Oil a sheet pan with the olive oil, and place the squash cut side down on it. Bake for about 1 hour, or until tender. Meanwhile, when the rice and squash are almost done, heat 2 tsp olive oil in a pan over medium heat, and add the shallots. Sautee for about 5 minutes until softened, then add the garlic, mushrooms and thyme and cook until the mushrooms are softened. Once the wild rice is cooked, add the wild rice, cranberries, and pecans to the onion mixture, and add sea salt to taste. Mix together, and spoon into the roasted squash. Serve!