ACORN SQUASH WITH CRANBERRY WILD RICE SALAD

Prep Time: 1½ Hours
Yields: 6 Servings

Comment:
Wild rice, cranberries and pecans are a perfect combination for a Thanksgiving side dish. Using acorn squash to hold this wonderful rice salad is yet another reason it is perfect for the Holiday season. This recipe was given to me by Beverly Stephen, the Executive Editor of Food Arts Magazine.

Ingredients:
3 acorn squash, halved lengthwise
3 cups cooked wild rice
¼ cup dried cranberries
¼ cup orange juice
1 tbsp grated orange zest
½ cup olive oil
salt and black pepper to taste
¼ cup chopped pecans, toasted
¼ cup pomegranate seeds

Method:
Preheat oven to 350°F. Line a cookie sheet with heavy-duty aluminum foil and set aside. Remove seeds from acorn squash and place squash face down on prepared cookie sheet. Bake in oven 45 minutes to 1 hour or until tender. Remove from oven and set aside. In a small bowl, combine orange juice and orange zest. Slowly add olive oil in a thin, steady stream, whisking constantly until all is incorporated. Season to taste with salt and pepper then set aside. In a large bowl combine wild rice, pecans, cranberries and pomegranate seeds and toss until all ingredients are evenly distributed. Add just enough vinaigrette to moisten the salad then toss to coat. Adjust seasonings to taste using salt and pepper. Stuff acorn squash halves with wild rice salad and serve at room temperature.