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. 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.