WIld Rice Stuffed Acorn Squash

18 Dec

wild_rice_squash

Ingredients:

1 c. Wild rice 
2 acorn squash
shredded mozzarella
dried cranberries
butter
shallot
garlic
rosemary
cumin powder
salt
pepper

Directions: 

1. preheat oven to 450 degrees. Halve squash lengthwise and place cut side down on a aluminum lined cookie sheet.

2. place squash in oven and roast about 45 minutes or until the tip of the knife is able to easily pierce the skin

3. meanwhile, melt butter in a medium-large saucepan. Stir in shallot, garlic, and rosemary; season with cumin, salt and pepper. Cook until shallots become translucent.

4. Add rice and cook with 2 cups of water, about 20-25 minutes

5. remove from heat and stir in cranberries; fill the inside of each squash and serve topped with shredded mozzarella.

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