Wild Rice & Mushroom Stuffed Squash
The best flavors of fall are stuffed into colorful squash to create a hearty vegetarian entree.
2 Acorn Squash
1 cup wild rice
8oz fresh, Fat Moon Mushrooms, diced
1 onion, diced
1 apple, diced
1/2 c. walnuts
1/4 c. raisins
Olive oil, salt & pepper
Sautee mushrooms and onions
Bring 1 1/2 cups of water to a boil. Add rice, mushrooms, onions, and salt. Simmer for 15 minutes, until rice is cooked.
Stir together cooked rice, walnuts, apple, and raisins.
Cut squash in half and remove seeds.
Fill with wild rice stuffing.
Drizzle with olive oil, top with black pepper.
Bake at 350 for 30 - 45 minutes, or until the squash is soft.