2 acorn squash
1 cup wild rice
2 vegetable boullion cubes
2 tablespoons olive oil
1 teaspoon cider vinegar
a small yellow onion
2-3 stalks of celery
1/4 cup (or so) chopped walnuts
1 1/4 teaspoon (or so) each dried tarragon and sage
a dash of garlic powder and salt
ground black pepper to taste
1. Preheat the oven to 400 degrees.
2. Start cooking the rice. Cook according to package directions, using the vegetable boullion.
3. Cut the squash in half and scoop out the seeds. Put a little oil or butter on the cut sides and in a casserole dish (I just used the spray kind) then put them cut side down in the dish. Roast them for one hour, or until they collapse easily when pushed with a wooden spoon.
4. Chop the onion, celery, and walnuts. Heat the olive oil in a frying pan on medium heat. Put in the onion and saute it for about 3 minutes, then add the celery and saute it for around 2 more, then add the walnuts and saute a little longer until the onion is transluscent, the celery is on the soft side, and the walnuts are a little toasted.
5. If the rice isn't done yet, turn off the flame and stir in the vinegar, tarragon, sage, garlic, salt, and pepper. If the rice is done add that to the pan and then add the vinegar and spices and continue heating it a little to meld the flavors.
6. Your squash should be done by now (if yours gets done early like mine did, just cover the casserole dish with some tinfoil and it will stay hot for a while) so spoon the rice mixture into the cavity and voila!
Serves: 4
