Stuffed Acorn Squash

1

Cook the wild rice blend according to package directions and set aside.

2

While the rice cooks, prep the squash. Preheat oven to 400°F and line a large baking sheet with parchment paper. Cut each squash in half, lengthwise from stem to tip and scoop out the seeds. If a half wobbles, shave a thin slice off its rounded back so it sits level.

3

Coat all 4 halves inside and out with 1.5 tbsp olive oil. Season with ½ tsp of salt and ¼ tsp of pepper. Place cut side down and roast for 25-28 minutes, or until the flesh gives easily to a knife. Check periodically as ovens may vary in temperature.

4

While the squash roasts, heat the remaining 1 tbsp of olive oil in a large (12-inch) skillet over medium-low. Sauté shallots for 4–5 minutes, then add the mushrooms, garlic, and remaining salt and pepper. Cook for 4–5 minutes, or until mushrooms release their liquid.