Stuffed Acorn Squash with Mushrooms and Cranberries

INGREDIENTS

acorn squash ((medium-large))

olive oil

salt & pepper

1/2 cup

basmati or wild rice ((uncooked))

1 cup

vegetable stock ((to cook rice))

1/4 tsp

salt

1 tbsp

olive oil

2 cups

mushrooms ((chopped; button or cremini work))

onion ((diced))

1/2 tsp

salt

1 tsp

dried sage leaves

1 tsp

dried thyme leaves

2 tbsp

fresh rosemary ((chopped))

3 cloves

garlic ((minced))

1/4 cup

dried cranberries

1/4 cup

pine nuts

2 tbsp

olive oil

1/4 cup

panko breadcrumbs

generous pinch sea salt