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Wild Rice-Stuffed Squash

Ingredients

1 cup mixed basmati and wild rice

3 cups water

4 small acorn squashes

3/4 cup cooked chestnuts (canned or vacuum packed), roughly chopped

1/2 cup dried cranberries

1 small red onion, finely chopped

2 tablespoons chopped fresh thyme

2 tablespoons chopped parsley

1/2 cup grated raw goat cheese

Salt and pepper

Directions: Put the rice in a saucepan, add the 3 cups water, and bring to a boil. Cover, and simmer very gently until the rice is just tender, about 20 minutes. Drain off any excess water. Meanwhile, preheat the oven to 350°F. Using a large, sharp knife, slice off the top quarter (stalk end) of each squash. Set aside these little hats, then scoop out the seeds and fiber from the center of the squashes using a small spoon. Trim the bases to make them level, if necessary. Season the cavity of each squash lightly with salt and pepper, then place them in a large ovenproof dish or roasting pan. Mix together the rice, chestnuts, cranberries, onion, thyme, parsley, and mozzarella in a large bowl. Season lightly with salt and pepper. Spoon the rice stuffing into the squashes, pressing it down, and mounding it up neatly on top. Replace the reserved “hats” on top. Bake until the flesh of the squash is tender when pierced with a small, sharp knife, about 45 minutes. Serve hot.