1 acorn or carnival squash, halved and seeded
ground cinnamon, to taste
ground nutmeg, to taste
1/4 cup wild rice
1-1/3 cups water
1 handful raisins
6 dried apricots, diced
10 almonds or hazelnuts, sliced
1 tablespoon blackstrap molasses
1 tablespoon vanilla extract
1. Sprinkle halved squash with cinnamon and nutmeg. Place face down in veggie steamer or shallow baking dish with a little water. Steam or bake for about 30 minutes (350 degree Fahrenheit for oven), until the flesh is tender.
2. In medium saucepan, boil wild rice in water. Add raisins, apricots, almonds, molasses, vanilla extract, cinnamon, and nutmeg. Cook, covered, according to time on rice package, or until rice is tender and all moisture is absorbed.
3. Remove squash from baking dish or steamer and place face down to drain excess water. Fill the seed cavity of each squash with the cooked rice mixture. Serve hot!
Note: This is a versatile recipe. You can replace the apricots and add 1/2 of a small chopped granny smith apple, celery, onion, soy crumbles with sage, golden raisins, chestnuts, walnuts. The variations are endless! I make this as a side dish several times a year, but I get VERY creative at Thanksgiving!
Source of recipe: My own recipe