Prep: 20 – 30 min
Main Ingredient: Pumpkin
● 1 cup uncooked wild rice
● 2 cups of water
● 4 small acorn squash, or 2 medium size
● 2 tablespoons olive oil, divided
● 1 bunch of Swiss chard, washed and chopped
● ½ medium yellow onion, chopped
● 3/4 cup chopped mushroom
● ½ cup chopped red pepper
● ¼ cup pine nuts, toasted
● ¼ cup of grated parmesan, divided
● 2 tablepoons fresh chopped parsley, divided
● 2 tablespoons dried currants
● ½ cup vegetable stock or water
● Salt and pepper to taste
1. Preheat oven to 400° F. Cut acorn squash in half lengthwise, and scoop out the seeds. Brush with one tablespoon of the olive oil and sprinkle with salt and pepper. Place on a baking sheet, and roast for 20 minutes, or until tender.
2. While squash is cooking, fill a small saucepot with 2 cups cold water, and bring to a boil. Add in the wild rice, simmer and cook on low heat for 30-40 minutes, or until all liquid is absorbed or follow package directions.
3. In a medium saucepan, pour in remaining tablespoon of olive oil. Add the peppers and onions and cook over medium heat until soft. Then add the mushrooms and Swiss chard and cook for one minute. Then add the pine nuts, stir for another minute, and take off heat.
4. Add cooked rice into the saucepan, along with the cheese, parsley and currants. If mixture seems dry, add in a bit of the vegetable stock until it binds. Season with salt and pepper.
5. Spoon the filling into the cooked squash, and sprinkle with cheese and parsley.
6. Bake an additional 5 minutes until cheese is melted.