Wild Rice Chickpea Stuffed Acorn Squash

Ingredients

• 2 Each acorn squash, halved and seeded - 2 (medium), medium; halved and seeded
• 3 Tablespoon olive oil - 3 (tablespoons)
• 0.5 Cup wild rice blend - 1/2 (cup)
• 1 Cup low-sodium vegetable broth - 1 (cup)
• 1 Can canned chickpeas, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 8 Ounce cremini mushrooms, diced - 8 (ounces), diced
• 1 Count yellow onion, diced - 1 (small), small
• 3 Count garlic, minced - 3 (cloves), minced
• 0.33 Cup dried cranberries - 1/3 (cup)
• 0.33 Cup pecans, chopped - 1/3 (cup), chopped
• 1 Teaspoon dried thyme - 1 (teaspoon)
• 1 Teaspoon kosher salt - 1 (teaspoon)

Instructions

1. Preheat and prep ingredients

   1. *Preheat the oven to 400°F* and line a rimmed baking sheet with parchment paper. *Complete the prep work*: halve and seed the squash, dice the onion and mushrooms, mince the garlic, chop the pecans, and rinse and drain the chickpeas.

2. Roast the squash

   2. Brush the squash cut sides with *1 tablespoon olive oil* and season with *1/4 teaspoon kosher salt*. Place cut-side down on the baking sheet and roast for *35 to 40 minutes*, until the flesh is *tender when pierced*.

3. Cook the wild rice

   3. Meanwhile, combine the wild rice blend, vegetable broth, and *1/4 teaspoon kosher salt* in a saucepan. Bring to a boil, then reduce to a *covered low simmer* and cook for *40 to 45 minutes*, until the rice is tender and the liquid is absorbed.

4. Toast the pecans

   4. While the rice cooks, toast the pecans in a dry skillet over medium heat for *2 to 3 minutes*, stirring often, until *fragrant and lightly browned*. Transfer the pecans to a mixing bowl.

5. Sauté onion and mushrooms

   5. In the same skillet, heat the remaining *2 tablespoons olive oil* over medium heat. Add the onion, mushrooms, and *1/2 teaspoon kosher salt*, then cook for *8 to 10 minutes*, until the mushrooms are browned and their moisture has cooked off.

6. Finish the filling

   6. Stir in the garlic, dried thyme, and chickpeas, then cook for *2 to 3 minutes* until the chickpeas are warmed and the garlic is *fragrant but not browned*. Add the cooked wild rice, mushroom mixture, and dried cranberries to the bowl with the pecans, then *fold the filling together*.

7. Stuff and bake

   7. Flip the roasted squash halves cut-side up and mound the *wild rice chickpea filling* into each half. Return to the oven and bake for *10 to 15 minutes*, until the stuffing is *hot and lightly crisped on top*.

8. Rest and serve

   8. Let the stuffed squash rest for *5 minutes* before serving so the halves are easier to handle and the filling can *settle slightly*.