Serves 4
2 medium-size winter squash (acorn or delicata work well)
Cooking oil spray
2 Tablespoons extra-virgin olive oil or melted butter, divided
1/2 cup chopped onion
1/2 cup chopped celery
2 cups chopped spinach
1 Tablespoon chopped sage
2 cups cooked wild or brown rice
1/2 cup dried cranberries
1/2 cup chopped pistachios
1 Tablespoon pure maple syrup or additional extra-virgin olive oil (optional)
Cut squash in half horizontally (not stem to stem) and remove seeds, scraping away any excess “stringiness.” (If using delicata squash, just cut the squash in half and remove the seeds.)
Set squash in a large baking dish or roasting pan coated with cooking oil spray (cut side up) and coat the inside of each squash half with olive oil (about 3/4 teaspoon per half).
Preheat oven to 375°F.
In a large skillet, heat 11/2 tablespoons olive oil or butter over medium high heat. Add onion and celery, and sauté for about 5 minutes, stirring frequently. Add spinach and sage, and sauté another 3 minutes or so, until the spinach is fully wilted. Remove from heat.
In a large mixing bowl, combine the onion mixture and rice. Stir in cranberries and pistachios, and mix well.
Place 1/4 of the mixture (about 3/4 cup) in the cavity of each squash. Drizzle the tops with a bit of maple syrup (or you can drizzle the maple syrup inside of the squash prior to filling it). Alternatively, you can drizzle with a bit of olive oil.
Bake for about 40 minutes, or until squash is soft and top is lightly browned. Allow to cool a bit before serving (squash contents will be very hot).
Per Serving: 277 Calories; 12g Fat (2g Sat.); 9g Protein; 38g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 34mg Sodium.