Wild Rice & Lentil Stuffed Acorn Squash with Cranberries & Pecans – Lentils.org

Ingredients

• 3 small acorn squash
• canola oil, for cooking
• salt and ground black pepper, to taste
• 1 cup (250 mL) brown or wild rice
• ½ cup (125 mL) green lentils
• 2 cups (250 mL) chicken or vegetable stock
• 1⁄3 cup (85 mL) dried cranberries
• 3 green onions, chopped
• 2 Tbsp (30 mL) butter
• 1 tsp (5 mL) fresh or ½ tsp (2 mL) dried thyme
• ½ cup (125 mL) chopped pecans, toasted
• ¼ cup (60 mL) chopped fresh parsley