Wild Rice & Walnut Stuffed Acorn Squash – Pourtal

Ingredients

• 2 large or 3 small acorn squash, halved & seeded
• Extra-virgin olive oil
• 1 tsp. smoked paprika
• 1 tsp. chile powder
• ½ tsp. cinnamon
• ½ tsp. cumin
• 1 tsp. sea salt
• ½ tsp. freshly cracked black pepper
• 1 tbsp. extra-virgin olive oil
• 1 large shallot, chopped
• 2 cups cooked wild & brown rice blend
• 1 cup chopped raw walnuts
• Sea salt & freshly cracked black pepper
• Additional extra-virgin olive oil for drizzling
• 1 cup pomegranate seeds