Acorn Squash Stuffed With Wild Rice, Hazelnuts And Dried Cranberries

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Details

10 Ingredients

• 7 cups water
• 2 cups wild rice (about 12 ozs)
• 3 small acorn squash (each about 10 to 12 ozs), cut in half, seeded
• 2 Tbsps (1/4 stick) butter
• 2 cups finely chopped onions
• 2 tsps crumbled dried sage leaves
• 2 Tbsps fresh lemon juice
• 1/2 cup plus 3 Tbsps dried cranberries (about 3 1/2 ozs)
• 1/2 cup plus 3 Tbsps chopped toasted hazelnuts (about 3 ozs)
• 1/4 cup chopped fresh parsley