Ingredients
2 acorn squash - cut in halves
Olive Oil
1/2 teaspoon cinnamon
2 teaspoons kosher salt
Fresh cracked pepper
1 1/2 cooked wild rice
1/2 pinenuts
1/2 cup dried cranberries, roughly chopped
1/4 cup chopped fresh scallions
1/2 teaspoon cumen
Instructions
Season the acorn squash halves with olive oil, 1 teaspoon of olive oil, cinnamon and fresh cracked pepper. Roast in the oven at 375 degrees for about 30-40 minutes until fork tender.
Cook the wild rice according to box instructions and set aside.
In a dry skillet, add the pinenuts and turn the heat to low heat. Toss the pinenuts until they start to toast and immediately take off the hot pan and into the hot wild rice.
Add the chopped cranberries and scallions, 1 teaspoon salt, fresh cracked pepper and cumen. Toss and taste for seasoning.
Once the acorn squash is done roasting, add the wild rice mixture and serve.
Wild Rice & Toasted Pinenut Stuffed Acorn Squash