Wild Rice and Mushroom Stuffed Acorn Squash –

Ingredients

• 1 cup vegetable stock or water
• 2/3 cup 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
• 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