Wild Rice Stuffed Acorn Squash

A hearty and healthy dish featuring acorn squash stuffed with wild rice, cranberries, and walnuts.

Ingredients - Serves 4

Preheat the oven to 375°F.
Cut the acorn squash in half and scoop out the seeds. Brush the inside with olive oil and season with salt and pepper.
Place the squash cut side down on a baking sheet and roast for 30 minutes.
While the squash is roasting, cook the wild rice in the vegetable broth according to the package instructions.
Once the rice is cooked, stir in the dried cranberries and chopped walnuts.
After the squash has roasted, flip them over and fill with the wild rice mixture.
Return the squash to the oven and roast for an additional 15-20 minutes, or until the squash is tender and the filling is heated through.