2 fresh acorn squash, cut in half lengthwise and seeds removed
1 tablespoon butter, melted
1/2 teaspoon salt
1 1/2 cups cooked wild rice
2 ounces of cheddar cheese crumbled
1/2 cup toasted almonds, chopped (optional pecans)
Optional 1/3 cup chopped pitted dates
1 1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
How to make it
1- preheat oven to 425*F. Line a baking sheet with aluminum foil. Place the squash halves on the baking sheet, cut side up; brush with some melted butter. Sprinkle with 1/2 teaspoon salt. Roast 25-30 minutes, until squash s tender. Remove from oven.
2- In a bowl, combine the rice, cheese almonds,dates, olive oil , 1/4 teaspoon salt and pepper. Stir to combine. Place some of the mixture in the center of each cooked squash half. Turn oven to broil. Return squash to oven; broil 4-5 inches from the heat for 2-3 minutes or until cheese is slightly melted.