2 cooked acorn squash
1/4 cup wild rice cooked in saucepan with 1/2 cup chicken broth for 50 minutes on simmer, covered
1 clove garlic
1/3 cup chopped celery
1 pear, diced, cored and peeled
Handful of toasted walnuts
Handful of craisins
1/2 lb sausage
3 sliced mushrooms
2 Tablespoons cream of mushroom soup
Prepare acorn squash ahead of time. Slice in half, scoop out seeds and strings and discard. Bake 350 cut side down in baking dish filled with 1/2 inch of water for 40-60 minutes or until softened. Set aside.
Saute onion, garlic and sausage in small amount of olive oil until done. Add celery & mushrooms till crisp-tender (additional 5 minutes). Remove from heat. Mix all ingredients together.
Stuff empty acorn squash halves with dots of butter, then with mixture. Mound evenly into halves. Cover with foil. Bake till heated thru, about 20 minutes.