1.75 L water 7 cup
500 ml wild rice 2 cup
3 small acorn squash, cut in half & seeded
25 ml butter 2 tbsp
500 ml onions, finely chopped 2 cup
10 ml dried sage leaves, crumbled 2 tsp
25 ml lemon juice 2 tbsp
125 ml dried cranberries 1/2 cup
125 ml toasted hazelnuts, chopped 1/2 cup
50 ml parsley, chopped 1/4 cup
Bring water and rice to boil in large heavy saucepan. Reduce heat; cover and simmer until rice is tender, about 1 hour. Drain. Transfer rice to large bowl.
Place squash, cut side down, on greased baking sheet. Bake in preheated 375 F (190 C) oven until tender, about 40 minutes. Cool. Using spoon, scoop out pulp from squash, leaving 1/4 inch (.5 cm) shell; reserve shells. Transfer pulp to medium bowl. Reduce oven to 350 F (180 C).
Melt butter in large non-stick 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 cranberries, hazelnuts and parsley. Season with salt and pepper.
Divide rice mixture among reserved squash shells. Place in roasting pan. Bake squash until filling is heated through, about 25 minutes.
Serves 6