Total Time: 1 hour, 30 minutes

Number of servings: 6

Per Serving 520 calories

Fat 30 g

Carbs 49 g

Protein 19 g

6

Ingredients

• 3 medium acorn squash halved lengthwise and seeds removed
• 3 tablespoons unsalted butter, melted
• 1 tablespoon packed dark brown sugar
• 1/2 medium yellow onion, finely chopped
• 4 celery stalks, finely chopped
• 1 tablespoon minced fresh thyme leaves
• 2 cups cooked wild rice mix
• 2/3 cup pecans, toasted and finely chopped
• 1/2 cup dried cranberries, finely chopped
• 1 teaspoon salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper
• Oregano {I love oregano and use a lot of it}
• 1 lb hamburger, cooked, drained

Instructions

1. Pre-heat the oven to 450°F .
2. Cook wild rice as directed on package.
3. Place squash cut side up, on baking sheet or other pan
4. Brush 1 tbsp of melted butter on tops and insides of squash halves
5. Sprinkle brown sugar, and salt and pepper as needed
6. Cook 25-30 minutes or until tender
7. While this is cooking, Melt 1 tbsp butter in a large frying pan on medium heat
8. Add onion, celery, oregano, salt, pepper. Stir.
9. Cook, stirring occasionally until soft, approximately 6 minutes
10. Add thyme and cook for about a minute.
11. In another pan, brown hamburger. Drain.
12. Remove from heat
13. Add wild rice, pecans, cranberries, salt and pepper, and first mixture of onion and celery and oregano
14. Stir
15. Divide the stuffing between the squash halves, roughly 1/2 cup each
16. Pour remaining tablespoon of melted butter on top of mixture.
17. Cook until squash is completely tender, edges are becoming browned, and stuffing is thoroughly heated. Approximately 20-30 minutes