Instant Pot Acorn Squash Stuffed with Cranberries, Wild Rice, and Chickpeas | Recipe Cart | Recipe C

Ingredients

• 1/2 cup uncooked wild rice
• 1 teaspoon kosher salt (divided)
• 3 small (1 pound each acorn squashes, halved lengthwise, stems trimmed, and seeded)
• 1 tablespoon olive oil
• 1 medium shallot (finely chopped, or 1/2 small yellow onion, finely chopped)
• 3 large cloves garlic (minced (about 1 tablespoon))
• 8 ounces baby bella (cremini mushrooms, finely chopped)
• 1/2 teaspoon black pepper
• 1 can reduced-sodium chickpeas ((15 ounces) rinsed and drained)
• 1/3 cup reduced-sugar dried cranberries
• 1/4 cup toasted pepitas ( or chopped pecans)
• 1 tablespoon fresh thyme leaves (chopped)