|This photo is actually of this recipe: http://www.chow.com/recipes/13566-roasted-acorn-squash-with-wild-rice-stuffing|
Wild Rice Stuffed Squash... from the Whole Life Nutrition Kitchen Cookbook
3 small acorn squash, cut in half crosswise
1/2 c wild rice
1/2 c long grain brown rice
2 c water
pinch of sea salt
1 TBL olive oil
3 cloves garlic, diced
1 tsp dried sage
1 tsp dried thyme
1/2 tsp salt
1/2 c chopped fresh parsley (optional)
1/2 c organic dried cranberries
3/4 c pecans, chopped
1. Preheat oven to 400 degrees. Scoop out seeds and pith from squash and place squash halves flesh side down in a glass baking dish filled with 1/4 in water. Bake uncovered for 40 minutes or until the squash is fork tender.
2. While squash is cooking, prepare the rice. Place wild rice and long grain brown rice in a heavy bottomed two quart pot. Add water and sea salt. Cover and bring to a boil. Reduce to low and simmer for 45 minutes or until all the water is absorbed. Remove pot from heat and let stand while preparing other ingredients.
3. Heat a 10-in skillet over medium heat. Add olive oil and leeks. Saute about 3 minutes. Add crushed garlic, chopped celery, dried herbs and sea salt. Saute for 5-6 minutes more. Place the leek-celery mixture into a bowl. Add parsley, dried cranberries, pecans and cooked rice. Mix well. Taste and adjust salt and seasonings as desired.
4. Take squash halves and evenly distribute mixture into the center of each. Place stuffed squash back into the pan and into the oven for 10-20 min or until heated all the way through (I actually didn't do this because I think it dries the squash out, but it's in the recipe).