Roasted Acorn Stuffed Squash | Heather Carey

Ingredients

• 3 medium acorn squash, halved and seeds removed
• salt and pepper, to taste
• 3 tablespoons extra virgin olive oil, divided
• 1 1/2 cups brown basmati rice, or a combination of brown rice and wild rice
• 3 cups water or homemade chicken stock
• 1 shallot, minced
• 2 stalks of celery, chopped fine
• 1/3 cup fresh parsley, chopped
• 1/4 cup chopped fresh sage or 1 tablespoon dried sage
• 1/3 cup dried unsweetened cherries
• 1/3 cup chopped pecans
• 1/2 cup grated parmesan cheese