Introduction:
This Baked Stuffed Acorn Squash with Wild Rice and Cranberries is a warm, flavorful, and filling dish, perfect for fall and winter meals. It’s filled with a savory-sweet mixture of wild rice, dried cranberries, and toasted pecans, making it a fantastic vegetarian main dish or a hearty holiday side. The roasted acorn squash provides a natural sweetness that complements the rich, earthy flavors of the filling. Whether you’re serving it for a holiday feast or a cozy weeknight dinner, this dish is sure to impress!
Ingredients:
For the Squash:
2 medium acorn squash, halved and seeded
1 tbsp olive oil
Salt & pepper to taste
For the Filling:
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