HOLIDAY STUFFED CUPS *Makes 2 cups (Follow along with this video: Holiday Stuffed Cups)
1 acorn squash
1 cup wild rice
2 cups vegetable stock
1/2 onion diced
1 celery stalk diced
1/2 cup cranberry sauce
1/2 cup chopped nuts
1/2 cup dried fruit
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
olive oil
salt and pepper
Instructions: Heat oven to 375 degrees. Place the acorn squash halves face down in a baking dish with a few tablespoons of water and bake until flesh is soft. Boil 1 cup of wild rice in 2 cups of vegetable stock. Cover the bottom of a pan with olive oil and heat on medium. Saute the diced onion and celery until soft. In a bowl, mix the cooked rice, sauteed onion and celery, cranberry sauce, nuts, dried fruit, and spices. When the acorn squash has been baked, scoop out some of the flesh and add to the rice mixture. Add salt and pepper to taste. Stuff the acorn squash cups with the holiday rice mixture until "you get a nice, bulging mound." Share with your "Santa Baby or Mistletoe Mama."