Ingredients
Scale
1 acorn squash halved lengthwise, seeds and pulp removed
1 apple, diced {I used granny smith}
1 small onion, minced
2 cups water
1 cup wild rice*
1/2 cup dried cranberries
1/2 cup fresh spinach, chopped
2 tablespoons butter
2 garlic cloves, minced
2 tablespoons dried parsley
1/2 teaspoon dried thyme
salt and pepper to taste
Instructions
- Preheat oven to 400 degrees. Place squash cut side down on a lined baking sheet {I used a Silpat}.*
- Bake acorn squash for 30 – 40 minutes until tender.
- While the squash is baking, in a large saucepan combined the rice, water, apple,butter, garlic, parsley, thyme, onion, and salt and pepper.
- Bring to a boil, then cover and reduce heat to simmer.
- Cook rice for 20 minutes or until the water is all absorbed.
- Fold in spinach and cranberries.
- Place acorn squash on a platter, fill with rice mixture and spread extra rice around the bottom of the platter.