Wild rice stuffed acorn squash

Ingredients

• 4 acorn squash, halved and seeded
• 3 tbsp olive oil, divided
• 1 cup wild rice blend
• 2 1/2 cups vegetable broth
• 1 yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 8 oz cremini mushrooms, chopped
• 2 cloves garlic, minced
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh thyme
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 2 tbsp maple syrup
• Salt and black pepper

Steps

1. Heat the oven to 400 °F.
2. Simmer the wild rice in the broth, covered, for 40 to 45 minutes (or as the package directs), until tender. Drain off any remaining liquid.
3. Brush the cut sides of the squash with 1 tbsp of the oil and season with salt. Roast cut side down on 2 sheet pans for 35 to 40 minutes, until tender.
4. Heat the rest of the oil in a large skillet over medium heat. Cook the onion, celery and mushrooms for 8 to 10 minutes, until browned.
5. Add the garlic, sage and thyme and cook for 1 minute.
6. Stir in the rice, chickpeas, cranberries and pecans. Season with salt and pepper.
7. Turn the squash cut side up, fill each half with the rice mixture and bake for 10 minutes more.
8. Drizzle with the maple syrup and serve.

Make ahead: Make the filling up to 2 days ahead and refrigerate it. Roast and fill the squash the day you serve it.