Stuffed Squash stuffed-acorn-squash

Serves 4

4 each winter squash (Acorn or Delicata work well)
1 tablespoon olive oil, or butter
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon fresh sage, chopped
2 cups chopped spinach
2 cups cooked wild rice, or brown rice
1/2 cup dried cranberries
1/2 cup pistachio nuts, chopped

If using acorn squash, take a small slice off the bottom so that the squash is able to sit in a pan without tilting over. Cut about 1/4 inch off the top, remove seeds and scrape any excess “stringiness” away. If using Delicata squash, just cut the squash in half and remove the seeds.

Set squash in a large baking dish or roasting pan lined with parchment paper or aluminum foil. Preheat oven to 375.

In a large skillet heat olive oil or butter over medium high. Add chopped onion and celery and sauté for about five minutes, stirring frequently. Add spinach and sage and sauté another three minutes or so until the spinach is fully wilted.

In a large mixing bowl combine cooked rice, onion mixture, cranberries and pistachios. Mix well.

Place 1/4 of the mixture (about 3/4 cup) in the cavity of the squash. Drizzle top with a bit of maple syrup. (You can also drizzle the maple syrup inside of the squash prior to filling it. Bake for about 40 minutes or until squash is soft and top is lightly browned.

Per Serving: 277 Calories; 12g Fat (36.3% calories from fat); 9g Protein; 38g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 34mg Sodium