Wild Rice Stuffed Acorn Squash

Ingredients

• 2 acorns squash , halved and seeded
• 1 package dry cornbread stuffing mix , 6 ounce
• 2 teaspoons butter
• 1 onion , diced
• 1 clove garlic , minced
• 1 cup chopped fresh mushrooms
• 1 cup long grain and wild rice mix
• 2 sprigs fresh sage , chopped
• 2 cups vegetable stock

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking pan.

2. 2

   Place squash, cut-sides down, in the prepared pan. Bake in the preheated oven until barely soft to the touch, about 25 minutes.

3. 3

   Meanwhile, prepare stuffing mix according to package instructions. Set aside.

4. 4

   Melt 2 teaspoons butter in a saucepan over medium heat. Add onion and garlic; cook until onion is translucent, about 10 minutes. Add mushrooms; cook until juice begins to release, about 5 minutes.

5. 5

   Add rice mix and sage; cook until vegetables begin to brown, about 5 minutes. Add stock; stir to combine. Cover, reduce heat to a simmer, and simmer until tender, 30 to 40 minutes.

6. 6

   Gently stir rice and stuffing together; divide among squash centers without packing it. Bake until tender, about 15 minutes.