Wild Rice, Greens, & Mushroom Stuffed Acorn Squash

Ingredients:

2 medium acorn squash, halved vertically, seeds and pulp scooped out with a spoon

1 tablespoon olive oil

Pinch sea salt

2-4.3-ounce boxes long grain or wild rice

1 large clove garlic, minced

2 cups firmly packed mixed baby greens or baby spinach

1/2 cups cooked coarsely chopped mushrooms

1/2 cup Tofutti Better Than Cream Cheese

1 tablespoon + 1 teaspoon Dijon or stoneground mustard

1 tablespoon + 1 teaspoon packed dark brown sugar

1/2 teaspoon ground or rubbed sage

2 tablespoons dried cranberries

Garnish: toasted pecan halves or pieces and sprigs of fresh rosemary or sage

Directions:

Preheat oven to 400 degrees.

Line a rimmed baking sheet with aluminum foil or parchment paper. Rub both the inside and outside of acorn squash with olive oil, sprinkle inside with sea salt, and place cut side down on prepared baking sheet. Roast approximately 30 minutes or until tender when flesh is pierced with a sharp knife.

While squash roasts, prepare rice according to package directions, using vegan butter. Five minutes before rice is done, add all remaining ingredients except pecans. Finish cooking, stirring occasionally, until thick, creamy, and somewhat stiff for beautiful mounding.

Remove squash from oven. Invert onto serving plates. Divide filling evenly among squash, garnished as desired with pecans and herbs, and serve immediately.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.