Wild Rice Stuffed Squash-Forks over Knives Cookbook

Serves 4

2 medium acorn squash, halved and seeded
2 medium leeks, trimmed and cut into 1/2-inch dice
2 celery stalks, cut into 1/2-inch dice
1/2 teaspoon dried sage
1 teaspoon poultry seasoning
3/4 cup wild rice blend
1 1/2 cups vegetable broth
salt and pepper to taste

Preheat oven to 350 degrees.  Place the squash halves, cut side down, on a baking sheet. Pour 1/2 inch of water in the pan. Bake for 25 minutes.  Remove from oven and drain any remaining water from the pan. 

While the squash is baking, heat a 2-quart stockpot over a medium flame.  Add the leeks and celery and sauté for 7-8 minutes or until the vegetables are tender.  Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking. Add the sage, poultry seasoning, rice, and vegetable broth.  Cover the pot and bring to a boil.  Reduce to a simmer and cook for 45 minutes, until rice is tender.  Season with salt and pepper.

Stuff each squash half with some of the rice, cover with foil and return the squash to the oven.  Bake for another 20 minutes.

After baking, I topped the rice with black beans, avocado, and tofu sour cream.  Served with side of baked veggies.  This was so good and very easy to make.