Wild Rice and Cranberry Stuffed Acorn Squash

This dish - squash stuffed with wild rice and festive sweet cranberries - works well as either a main course or side dish, and is as lovely as it is tasty.

Ingredients

7 cups water
2 cups wild rice, about 12 ounces
3 small acorn squash, cut in half and seeded
2 tablespoons butter, 1/4 stick
2 cups finely chopped onions
2 teaspoons dried sage leaves, crumbled
2 tablespoons fresh lemon juice
1/2 cup plus 3 tablespoons dried cranberries, about 3 1/2 ounces
1/2 cup plus 3 tablespoons chopped toasted hazelnuts, about 3 ounces
1/4 cup fresh parsley, chopped

Instructions

Bring 7 cups water and rice to boil in heavy large saucepan. Reduce heat; cover and simmer until rice is tender, about 1 hour. Drain. Transfer rice to large bowl.
Preheat oven to 375 degrees F. Oil baking sheet. Place squash, cut side down, on sheet. Bake until tender, about 40 minutes. Cool.
Using spoon, scoop out pulp from squash, leaving 1/4-inch-thick shell; reserve shells. Transfer pulp to medium bowl. Reduce oven temperature to 350 degrees F.
Melt butter in large nonstick skillet over medium heat. Add onions; saute until very tender, about 15 minutes. Add sage; stir 2 minutes.
Add rice, squash pulp and lemon juice; stir until mixed, breaking up squash pulp into smaller pieces. Mix in 1/2 cup cranberries, 1/2 cup hazelnuts and parsley. Season with salt and pepper.
Divide rice mixture among reserved squash shells. Place in roasting pan. Bake squash until filling is heated through, about 25 minutes. Sprinkle with remaining 3 tablespoons cranberries and 3 tablespoons hazelnuts.