Acorn Squash Stuffed With Wild Rice, Hazelnuts, Cranberries
| Yield: | 6 Servings |
| Categories: |
| 7 | c | Water |
| 2 | c | Wild rice; (about 12 ounces) |
| 3 | sm | Acorn squash; (each ~ 10-12 oz), cut in half, seeded |
| 2 | tb | Butter |
| 2 | c | Finely chopped onions |
| 2 | ts | Crumbled dried sage leaves |
| 2 | tb | Fresh lemon juice |
| 1/2 | c | Dried cranberries |
| 3 | tb | Dried cranberries; additional (about 3- 1/2 ounces) |
| 1/2 | c | Chopped toasted hazelnuts |
| 3 | tb | Chopped toasted hazelnuts; additional (about 3 ounces) |
| 1/4 | c | Chopped fresh parsley |
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