Wild Rice Stuffed Acorn Squash

I feel like I've indulged so much already this holiday season that all the sweets aren't even tempting anymore. Now all I want is something healthy that is hearty enough to fill me up. This recipe is the perfect way to eat clean and still feel satisfied.  And it just happens to be vegan and gluten-free so it is likely to please anyone at your holiday table no matter what their diet may be.

*On another note, I'm currently between cameras and have had to use the camera on my iPhone for the last few posts.  Know that these recipes taste better than the dim winter light and cell phone camera lets on.

Wild Rice Stuffed Acorn Squash

Ingredients:

1 acorn squash

1/2 cup wild rice

1 1/2 cup vegetable stock

pinch of salt

1 shallot, finely chopped

1 clove garlic, finely chopped

1 tbsp coconut oil 

1/4 cup sliced almonds

1/4 cup naturally sweetened dried cranberries

1 tbsp chopped sage

1 tbsp chopped rosemary

1 tsp Extra Virgin olive oil

Preheat oven to 425 degrees. Using a very sharp knife, slice the acorn squash in half and scrape out the seeds.  Place the halves face down in a baking dish.  Add just enough water to cover the bottom of the pan. Bake for about 30 minutes or until soft. Once done, turn the squash halves face up, add a pinch of salt and set aside.

Meanwhile, bring wild rice, vegetable stock, and salt to a boil in a small saucepan.  Stir and reduce to a simmer, cooking for 45 minutes or until all liquid is absorbed and rice is tender.

In a skillet, warm coconut oil over medium heat.  Add shallots and garlic and cook until translucent.  Add the herbs, almonds, and cranberries and cook for an additional 1-2 minutes. Pour this mixture into the rice.  Add olive oil and stir to combine.  Add salt and pepper to taste. Split the rice mixture between the two cooked squash halves and serve.