stuffed acorn squash

ACORN SQUASH STUFFED WITH WILD RICE, HAZELNUTS AND FRESH CRANBERRIES

Ingredients

• Scant 1 c cooked brown rice
• 1 large acorn squash, cut in half, seeded
• 1 tablespoon butter
• 1 medium onion, chopped
• 1 teaspoon ground dried sage leaves
• 3 tsp lemon juice
• scant 6 oz (or scant 1 c.) fresh or frozen cranberries, thawed
• 1/4 cup chopped toasted hazelnuts

1. Cook the rice, if uncooked.
2. Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on sheet. Bake about 25 minutes. Remove from oven. Reduce oven temperature to 350°F.
3. While the squash bakes, melt butter in large skillet over medium heat. Add onions; sauté until very tender, about 15 minutes. Add sage and ¼ tsp salt (if butter is unsalted); stir 2 minutes. Add rice, cranberries, and lemon juice; stir until mixed. Mix in hazelnuts. Season with salt and pepper.
4. Divide rice mixture among squash halves. Place upright on baking sheet. Bake squash until cranberries are split and filling is hot, about 20 minutes. [we baked them uncovered but you could cover with foil if you want.]

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