Cranberry and Wild Rice Stuffed Acorn Squash

These roasted acorn squash halves are filled with a savory mixture of wild rice, vegetables, dried cranberries, and pecans, making for a hearty and flavorful vegan dish.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 cup wild rice, uncooked
• 2 1/2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup celery, diced
• 1/2 cup carrot, diced
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and pepper, to taste

Instructions:

Turn on the oven and heat it up to 400F 200C

Lay the squash halves on a baking sheet with the cut side down

Bake for 30 to 40 minutes, or until soft

Put the wild rice and vegetable broth in a medium-sized saucepan

Bring to a boil, then lower the heat, cover, and let it cook for 45 minutes, or until the rice is soft and the liquid is absorbed

Put the olive oil in a big pan and heat it over medium-low heat

Place the carrot, onion, garlic, and celery in the pan

Let the vegetables cook for 5 to 7 minutes, or until they get soft

Add the cranberries, pecans, parsley, thyme, sage, salt, and pepper after the wild rice is cooked

After another two to three minutes of cooking, take the food off the heat

Fill up each half of the squash with the rice mix

Put it back in the oven and bake for another 10 minutes, or until it's hot all the way through

Serve hot, and if you want, top with more parsley