Microwave the whole acorn squash for 3 to 3-1/2 minutes. Remove with hot pads or a towel. Lay the squash on its side (not end) and slice the squash in half. Scoop out the seeds using a spoon. Put the squash in a baking dish lined with parchment paper. A loaf pan works well too.
Rub the cut side of the squash with 1 teaspoon of butter and put the remaining piece in the center for each half.
Drizzle each half lightly with maple syrup. This glazes the squash and adds a touch of sweet maple flavor. Sprinkle each side with a pinch of salt.
Bake for 45 to 50 minutes or until the squash is fork-tender.
Rice Mixture
While the squash bakes prepare the rice mixture.
Saute the diced onion with the apple just until the apple begins to soften. Don't overdo it. You want the apple to still have an al dente texture.
Combine the cooked wild rice, apple/onion mixture, and apple juice.
Right before serving, stir in the walnuts and dried cranberries into the rice mixture.
Spoon into the cooked squash and serve.
Notes
I usually have leftover rice mixture that I serve with another meal or eat for lunch.This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.