Ingredients:
2 large acorn squash
Salt and pepper to season
1 6-ounce package wild rice
4 cups vegetable stock or water
1 tablespoon butter
8 ounces mushrooms
1 cup diced onions
1/2 cup toasted chopped walnuts or pecans
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme
1 tablespoon fresh chives
1 whole egg and 1 egg white

How to make this recipe:
Preheat oven to 400 degrees. Cut squash in half, lengthwise,
scoop out the seeds and place in a roasting pan, cut side down,
with 1/2-inch of water. Bake about 40 minutes or until just tender.
Remove and season with salt and pepper. Lower oven to 350 degrees.
Meanwhile, rinse wild rice and cook in stock or water about 45
minutes or until tender. Drain and set aside in a mixing bowl. Heat
butter in a large skillet over medium heat. Add mushrooms and
onions. Cook until mushrooms and onion soften, about 5 minutes.
Add to wild rice along with nuts, parsley, herbs, salt and pepper.
Add eggs and mix well.

Place stuffing into the squash cavities, mounding slightly. Cover with
foil and bake in a lightly greased baking dish 25 minutes or until
heated through. Serves 4 as a main dish. Notes: Brenda Hyde is a freelance writer, wife and mom to three. For more holiday traditions, recipes, crafts and ideas visit her at Seeds of Knowledge or Old Fashioned Holidays.

Recipe from: Brenda Hyde