Wild Rice Stuffed Squash

Ingredients:

-Salt, Pepper

-Oil (olive or a higher heat oil depending on cooking temp)

-Squash (any type of winter squash, but acorn is the best for this according to Tim)

-Uncle Ben's Long Grain and Wild Rice Original Recipe (just the one that comes in the box in the rice aisle.

-Dried cranberries

-optional, some type of nut like walnuts

 

 

Cut the squash in half and clean out the guts, then drizzle with a little olive oil and salt and pepper.  Cook it in a preheated oven cut side down until a fork easily goes through the skin.  I think around 400 degrees is what we do.

 

 

 

 

 

Meanwhile, cook the rice according to the recipe on the box.  When the rice is done, add the dried cranberries and optional nuts to rehydrate a little and warm through.

 

Once all this is done, stuff the cavity of the squash and enjoy.  If you want a little drier rice, you can always put the stuffed squash back in the oven to crisp up the rice a bit.