Cheesy Wild Rice Stuffed Acorn Squash

Instructions

Acorn Squash Prep

1. Step
   Preheat the oven to 350°F (175°C)
2. Step
   Cut each acron into half and scrape out innards. Pierce each with a fork all over and season with salt and pepper. Place onto a large baking tray and bake for 30 mins. Set aside once baked. Keep oven on for a later step.

Rice Prep

1. Step
   Bring approx 6 cups of vegetables stock to a boil and add wildrice. Bring back to a boil for 3 mins. Turn down the heat to a low simmer. Cover and cook until rice has fully bloomed. Set aside.

Filling

1. Step
   In a large skillet, melt a few cubes of butter. Add in the vegetables and begin sautéing. Add in the spice mix. Don’t over cook the vegetables as you still want a crunch after baking.
2. Step
   Add cream cheese and cream. Mix until melted and vegetables have been coated.
3. Step
   Sprinkle 1 cup shredded mozzarella cheese and 1/4 cup Parmesan over vegetable mixture. Add wild rice and heat through until cheese starts to melt.

Assembly

1. Step
   Generously scoop wildrice filling into each acorn squash. Top with with cheese and bake for 25 mins or until cheese is golden brown and serve.