Wild Rice and Mushroom Stuffed Acorn Squash –

Ingredients

• 240ml vegetable stock or water
• 130g uncooked wild rice medley
• 1 large shallot, peeled, minced
• 1 teaspoon Kosher salt
• 1 teaspoon fresh thyme, minced
• 1 bay leaf
• 1 medium acorn squash, halved, seeds and pulp removed
• 1 tablespoon olive oil
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 240g cremini mushrooms, cut in 1/2-inch (1.75cm) pieces
• 60g baby spinach
• 65g roughly chopped toasted pecans, plus more for garnish
• 40g dried cranberries
• 60g goat cheese, crumbled
• 1 cup vegetable stock or water
• 2/3 cup uncooked wild rice medley
• 8 ounces cremini mushrooms, cut in 1/2-inch (1.75cm) pieces
• 2 cups baby spinach
• 1/2 cup roughly chopped toasted pecans, plus more for garnish
• 1/3 cup dried cranberries
• 2 ounces goat cheese, crumbled
• Aluminum Foil
• Step 1 Place all Level 1 ingredients in the pot and stir until combined.
• Step 2 Drizzle the acorn squash halves with olive oil and season with salt and pepper.
• Step 3 Place the bottom layer of the Deluxe Reversible Rack in the pot in the lower position, then place the squash halves face down on the rack.
• Step 6 When cooking is complete, carefully remove the rack layer with the mushrooms, then the rack layer with the acorn squash. Place the acorn squash halves on individual serving plates.
• Step 7 Add the spinach, cooked mushrooms, pecans, and cranberries to the rice in the bottom of the pot and stir until combined.
• Step 8 To serve, stuff each acorn squash half with half of the rice mixture. Divide the goat cheese over the tops of the squash and sprinkle over additional pecans.