Wild Rice Stuffed Acorn Squash
[Vegan]

Wild Rice and Mushroom Stuffing:

• 1 cup cooked wild rice blend
• 1 tablespoon olive oil
• 1/2 medium yellow onion, finely diced
• 8 oz cremini mushrooms, sliced
• 1 tablespoon tamari or soy sauce
• 2 garlic cloves, minced
• 1 1/2 teaspoons dried thyme
• 1 teaspoon dried sage
• 2 cups fresh spinach
• 1/3 cup dried cranberries
• 1/2 cup walnuts or pecans, chopped
• salt and pepper, to taste

For the Acorn Squash:

• 2-3 acorn squash
• 2 teaspoons olive oil
• Salt and pepper, to salt