Wild Rice and Mushroom Stuffed Acorn Squash

Connie Taylor

Servings 4 Servings

2 whole acorn squash sliced in half, cleaned and seeded
2 tbsp extra virgin olive oil
1 1/2 C cooked wild rice blend prepare 1/2 C dry per package instructions with chicken stock instead of water
1/2 large onion diced
2 stalks celery diced
2 cloves garlic
1 sprig rosemary stem removed and chopped fine
6 large portobello mushrooms stems removed and chopped
1/2 tbsp fresh sage chopped fine
1 C kale stems removed and chopped fine
Salt to taste

Preheat oven to 400 degrees F.
Place the squash, cut side down in a baking dish and bake until tender. (about 40-50 minutes)
Heat a large skillet over med/hi and add the olive oil.
Saute the onion and celery until soft.
Add the mushrooms, and saute until softened and water releases
Add the garlic, rosemary and sage. Saute for one minute.
Add the kale and saute until just wilted. Remove from heat.
Mix the cooked rice into the veggies well and season with salt to taste.
Fill the squash with the mix and serve.

Recipe by: Connie Murray @Happybellyfoodie.com