Ingredients

• 2.67 cups water
• 0.33 cups wild rice
• 1 acorn squash , halved and seeded
• 0.33 cups cranberries
• 8 ounces ground venison
• 0.5 cups brown sugar
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground nutmeg
• 1 pinch salt and ground black pepper , or to taste
• 0.25 cups butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring 2 ⅔ cups water and wild rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes. Drain any excess liquid; fluff rice with a fork.
3. 3 Meanwhile, place squash, cut-sides down, into a deep baking dish filled with ½-inch water. Bake in the preheated oven for 40 minutes; drain water and set aside.
4. 4 Bring some water to a boil in a saucepan, then remove from heat; add cranberries and let stand for 5 minutes. Drain and set aside.
5. 5 Cook venison in a skillet over medium-high heat until thoroughly cooked and crumbly.
6. 6 Combine wild rice, cranberries, venison, and brown sugar in a bowl; season with cinnamon, nutmeg, salt, and black pepper.
7. 7 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Rub insides of squash halves with butter; place cut-sides up in the baking dish. Stuff with rice mixture.
8. 8 Cook in the preheated broiler for 5 minutes.

Nutrition per serving