- 2 fresh acorn squash, cut in half lengthwise and seeds removed
- 1tbl of butter, melted
- ¼ tsp of salt
- 1.5 cups of wild rice OR quinoa
- 2 oz of goat cheese
- ½ cup of toasted pecans
- 1/3 cup of cranberries or raisns
- 1 tsp of olive oil
- ¼ tsp of black pepper
Preheat oven to 425 F. Line a baking sheet with aluminum foil. Place the squash halves on the baking sheet, cut side up and brush with some of the melted butter. Sprinkle with salt. Roast 25-30min until squash is tender. Remove from oven.
In a bowl, combine the rice (or quinoa), cheese, pecans, cranberries/raisins, olive oil, salt and pepper. Stir to mix. Place some of the mixture into the center of each squash. Return to oven and broil for 2-3minutes until the cheese is melted.