“Baked Acorn Squash stuffed with cranberries, pistachios, wild rice and chopped dates. Made sweet with the help of a little maple syrup and butter. The Ultimate Stuffed squash Recipe is the perfect side for Thanksgiving or weeknight dinner. Vegetarian and Gluten-Free!”
4. In a medium bowl combine 2 cups of pre-cooked wild rice, 1/2 cup chopped pistachios, 1/3 cup chopped dates, 3/4 cup cranberries and 1/3 cup maple syrup. Mix well to combine.
5. Spoon the cranberry and wild rice stuffing mix into the cavity of the acorn squash evenly between the 4 squash halves. Spoon the remaining butter evenly over the stuffing of each of the 4 squash halves.
7. Store leftovers that have been cooled in the refrigerator covered for up to 3 days. Reheat in the oven or microwave before eating. Or if you like this can be eaten cold as well.