Ingredients
4 medium acorn squash (about 22 ounces each)3 tablespoons olive oil, divided 1 package (6 ounces) long grain and wild rice mix2-1/3 cups vegetable or chicken broth1 teaspoon rubbed sage1 teaspoon dried thyme2 celery ribs, chopped1 medium onion, chopped3/4 cup dried cranberries1/2 cup coarsely chopped pecan halves, toasted2 tablespoons minced fresh parsley
Preparation
Preheat oven to 400°. Cut each squash crosswise in half; remove and discard seeds. Cut a thin slice from bottom of each half to allow each to lie flat. Place on baking sheets, hollow side up; brush tops with 2 tablespoons olive oil. Bake until almost tender, 30-35 minutes.
In a large saucepan, combine rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is almost absorbed, 23-25 minutes. Meanwhile, in a large skillet, saute celery and onion in remaining oil until tender. Stir in cranberries, pecans and parsley. Remove from heat. Stir in rice mixture.
Fill each squash half with about 1/2 cup rice mixture. Return to oven, uncovered, until rice is heated through and squash is tender, 12-15 minutes.
