Happy New Year’s Eve! It’s been a great 2012, no?

If you’re planning on staying meatless on Mondays in 2013, finish 2012 strong with this lovely squash and wild rice dish. It’s nutritious, healthy and worth the cook time (maybe plan out your night while you’re waiting). It’s just the right level of hearty goodness to keep you going until midnight tonight (if that’s your plan) and it’ll give you a great start for 2013.

Check back here next Monday for some more meatless inspiration for the first Meatless Monday of the new year. Happy 2013!

Baked Squash with Wild Rice Stuffing

2 medium acorn squash, cut in half and remove seeds

1 tablespoon extra virgin olive oil

1/4 cup diced onions

1/4 cup diced celery

1/2 cup diced fresh mushrooms

2 cups cooked wild rice, see package directions

1/2 cup dried cranberries or dried wild blueberries

1/2 cup dry pan roasted pecans, coarsely chopped

1 or 2 pinches sea salt

1/2 teaspoon dried sage powder, or poultry seasoning

Safflower oil, for oiling the squash skin

Heat oil in a skillet and sauté the onion for 2 minutes. Add celery and mushrooms and sauté another 2 to 3 minutes. Place in a mixing bowl and add wild rice, pecans, cranberries, sage and salt. Mix. Lightly oil the skin of each squash half and stuff with the wild rice mixture. Cover squash with foil wrap and bake at 350 F for 45 minutes or until the squash is tender.

(Recipe from www.edenfoods.com)