Stuffed Acorn Squash With Wild Rice and Italian Sausage Recipe | Foodtalk

Ingredients

• 2/3 C uncooked wild rice
• 1 tsp EVOO, divided
• 4 1 lb acorn squashes, cut in half lengthwise and seeded
• 1/2 lb ground Italian sausage
• 1 tsp salt, divided
• 1 C chopped onion
• 1/2 C chopped celery
• 3-4 oz fresh shiitake mushrooms, chopped
• 1 clove garlic, minced
• 1 tsp fresh thyme leaves
• 1 bunch, about 6 oz rainbow Swiss chard, chopped
• 2 Tbsp flat leaf parsley, chopped
• 1 Tbsp fresh lemon juice
• salt pepper to taste
• shredded parmesan to top (amount to taste)