Baked Acorn Squash with Wild Rice Stuffing Recipe

Ingredients

• 2 acorn squash
• Sunflower oil, for coating squash and baking seeds
• Bragg's Liquid Aminos, or tamari for baking seeds (optional)
• 1 cup wild rice mix (presoaked)
• 1/2 cup butter (1/4 for sauteing shallots and 1/4 for sauteing celery)
• 1 cup shallots, coarsely chopped
• Pinch Celtic salt
• 2 1/3 cup water
• 2 tablespoons vegetable broth powder
• 2 teaspoons dried basil
• 1 teaspoon dried sage
• 3/4 teaspoon dried thyme
• 1 cup celery, minced
• 3/4 cup fresh parsley, minced
• 1/3 cup toasted sunflower seeds
• Salt and pepper to taste