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Acorn Squash Stuffed with Wild Rice and Cranberries

7 cups water
2 cups wild rice (about 12 ounces)

3 small acorn squash (each about 10 to 12 ounces), cut in half, seeded
2 tablespoons (1/4 stick) butter
2 cups finely chopped onions
2 teaspoons crumbled dried sage leaves
2 tablespoons fresh lemon juice
1/2 cup plus 3 tablespoons dried cranberries (about 3 1/2 ounces)
1/2 cup plus 3 tablespoons chopped toasted hazelnuts (about 3 ounces)
1/4 cup chopped fresh parsley

Bring 7 cups water and rice to boil in heavy large saucepan. Reduce
heat; cover and simmer until rice is tender, about 1 hour. Drain.
Transfer rice to large bowl.

Preheat oven to 375 F. Oil baking sheet. Place squash, cut side
down, on sheet. Bake until tender, about 40 minutes. Cool. Using
spoon, scoop out pulp from squash, leaving 1/4-inch-thick shell;
reserve shells. Transfer pulp to medium bowl. Reduce oven temperature
to 350 F.

Melt butter in large nonstick skillet over medium heat. Add onions;
saute until very tender, about 15 minutes. Add sage; stir 2 minutes.
Add rice, squash pulp and lemon juice; stir until mixed, breaking
up squash pulp into smaller pieces. Mix in 1/2 cup cranberries,
1/2 cup hazelnuts and parsley. Season with salt and pepper.

Divide rice mixture among reserved squash shells. Place in roasting

Bake squash until filling is heated through, about 25 minutes.
Sprinkle with remaining 3 tablespoons cranberries and 3 tablespoons
hazelnuts. Serves 6.


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