Tasty Thursday

With Thanksgiving quickly approaching we're in the process of finalizing our turkey day menu.  I'm a big fan of individual portions, it makes any spread more delectable.  Which is why I can't wait to make mini versions of this wild rice stuffed acorn squash side dish.  How beautiful do the colors of this easy, semi-homemade, healthy, vegtastic (yes I said vegtastic, and no it's not a real word) side dish look.  I can't wait to dig in!

2 Large Acorn Squash
1 (6.2 oz) Box of Uncle Bens Wild Rice Mix
1 ¾ c. Pear Nec­tar (or Apple Juice)
1 Tbsp. Olive Oil
1/3 c. Dried Cranberries
1 Pear
1. Make the wild rice mix accord­ing to direc­tions, but sub­sti­tute the water with the pear nec­tar.
2. Mean­while, heat your oven to 400 degrees. Cut your acorn squash in half, wash, and remove the seeds. Lay the squash on a foil-lined bak­ing sheet and spritz with olive oil (using a olive mis­ter). Bake the squash in the oven for 40 min­utes, and then remove.
3. Wash and core the pear, and cut into small pieces.
4. When the wild rice is fin­ished, mix in the dried cran­ber­ries and pear pieces, and mix to blend.
5. Spoon the rice mix­ture in each acorn squash half, and place back in the heated oven for 20 min­utes. Serve warm.

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