You could easily turn this into a carnivorous meal for two by adding sausage.
- 2.5 ounces long grain and wild rice mix
- 1 cup vegetable stock
- 1 teaspoon Italian Seasoning
- 1 celery rib, chopped
- 1/2 medium onion, chopped
- 1/2 cup chopped mushrooms (I used shiitake)
- 1 tablespoon olive or vegetable oil
- 1/2 cup dried cranberries
- 1/2 cup coarsely chopped pecans
- 1 medium acorn squash
- 3/4 cup water
- In a large saucepan, combine the rice with broth and Italian Seasoning. Bring to a boil. Reduce heat; cover and simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed. Meanwhile, in a large skillet, saute celery and onion in oil until tender. Stir in mushrooms, cranberries, and pecans. Remove from the heat. Stir in rice mixture.
- Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in a baking pan. Pour water into pan.
- Cover pan tightly with foil. Bake at 350 degrees F for 40-50 minutes or until squash is tender.