Recipe - Acorn Squash Stuffed With Wild Rice Hazelnuts Cranberries

7 cup Water
2 cup Wild rice; (about 12 ounces)
3 small Acorn squash; (each ~ 1012
oz), cut in half, seeded
2 tablespoon Butter
2 cup Finely chopped onions
2 teaspoon Crumbled dried sage leaves
2 tablespoon Fresh lemon juice
One half cup Dried cranberries
3 tablespoon Dried cranberries;
additional (about 3 1/2
ounces)
One half cup Chopped toasted hazelnuts
3 tablespoon Chopped toasted hazelnuts;
additional (about 3 ounces)
One fourth cup Chopped fresh parsley

Bring 7 cups water and rice to boil in heavy large saucepan. Reduce heat;
cover and simmer until rice is tender, about 1 hour. Drain. Transfer rice
to large bowl.

Preheat oven to 375 degrees F. Oil baking sheet. Place squash cut side down
on sheet. Bake until tender, about 40 minutes. Cool. Using spoon, scoop out
pulp from squash, leaving One fourth inch thick shell.; reserve shells. Transfer
pulp to medium bowl. Reduce oven temperature to 350 degrees F.

Melt butter in large nonstick skillet over medium heat. Add onions, saute
until very tender, about 15 minutes. Add sage; stir 2 minutes. Add rice,
squash pulp, lemon juice,; stir until mixed, breaking up squash pulp into
smaller pieces. Mix in One half cup cranberries, One half cup hazelnuts and parsley.
Season with salt and pepper.

Divide rice mixture among reserved squash shells. Place in roasting pan.
(Can be made 6 hours ahead. Cover and chill.)

Bake squash until filling is heated through, about 25 minutes. Sprinkle
with remaining 3 tablespoons cranberries and 3 tablespoons hazelnuts.

Full recipe title: Acorn Squash Stuffed with Wild Rice, Hazelnuts and Dried
Cranberries

Recipe by: Bon Appetit Magazine October 1998

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Oct 05,
1998, converted by MM_Buster v2.0l.