Roasted Stuffed Winter Squash (WFPBNOGF)

Directions

• Cut each acorn squash in half through the stem. Trim the stem & remove and discard the seeds (keep the skin on). Bring a large saucepan or pot of water to a boil. Add the squas halves & cook until the squash is slightly soft when pierced with a fork, 15 to 20 minutes. Remove from the water & drain well. Set aside until cool enough to handle.
• Meanwhile, bring 1-1/2 cups water to a boil in a small saucepan. Add the wild rice * cook, covered, over medium heat for 25 minutes. (Alternatively, follow the cooking instructions on the rice package, using a bit more water than called for so that the rice is moist after steaming.) Remove from the heat & set aside.
• Use a spoon to scoop out the inner edges of each cooled squash half to create a wider and depper hollow for the stuffing; leave about half of the squash flesh attached to the peel.
• Reserve the scooped-out squash flesh for the stuffing. Set the squash half to create a wider and deeper hollow for the stuffing; leave about half of the squash flexh attached to the peel.
• Reserve the scooped-out squash flesh for the stuffing. Set the squash shells aside. Preheat the oven to 35 degrees F. In a skillet with a lid, combine the vegetable broth, onion, garlic powder, ginger, & rosemary.
• Cover and bring to a boil over high heat. Reduce the heat to medium & cook, covered, until the onion is translucent, about 10 minutes, stirring occasionally.
• add the carrot, cover, & cook for about 10 minutes. Add the bell pepper, broccoli, cauliflower, black pepper, & salt to taste, cover, & cook until the vegetables are tender, about 10 minutes more.
• Add the reserved squash flesh & wild rice. Use a wooden spoon to mix the stuffing together; it should be a bit creamy. If all the liquid has dried up about 1/4 cup broth or as much as is needed to make it slightly creamy. Taste & adjust the seasoning. Remove from the heat.
• Arrange the acorn squash shells on a baking sheet & divide the stuffing evenly among them. Sprinkle the pine nuts on top. Bake until the pine nuts are browned 7 stuffing is heated through, about 20 minutes. Remove from the oven & let stand for a few minutes before serving. Serve hot.