WILD RICE STUFFED ACORN SQUASH (for four)
2 acorn squashes (1-1/2 pounds each), halved lengthwise, seeds removed
2 tablespoons butter
1 shallot, minced
2 garlic cloves, minced
½ teaspoon dry rubbed sage
coarse salt and ground pepper
2 cups wild rice blend, (such as Texmati Royal Blend, which includes brown, red, white and brown rice)
½ cup dried cherries
½ cup pecans, chopped
1. Preheat oven to 375*. Lightly coat a large baking sheet with cooking spray. (For easier clean up, line the sheet with foil before spraying. Or, better still, use non-stick aluminum foil.)
2. Cut the squash in half vertically. Scoop out and discard seeds. Place squash cut side down on the prepared baking sheet and bake until tender, about 45 minutes.
3. Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic and sage and season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Stir in rice and 3 cups water and bring to a boil. Stir once, cover with a tight-fitting lid, and simmer 15 minutes. reduce heat to low and cook until tender, without stirring, about 25 minutes. Remove from heat and let stand, covered, for 5 to 10 minutes.
3. Remove rice from heat, stir in cherries and pecans and season the inside of each squash half with salt and pepper. Dividing equally, mound stuffing into halves and serve.
TEXMATI ROYAL BLEND
adapted from marthastewart.com