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

Name: 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)

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Stuffed acorn squash with wild rice, cranberries, and chickpeas in an Instant Pot—quick prep, flavorful results. Perfect for fall gatherings!

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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)