Wild Rice Stuffed Squash

2 small acorn squash (12 to 14 oz. each)
1/2 cup cooked wild rice
1/4 cup dried cranberries
1/4 cup thinly sliced mushrooms
1/4 cup finely chopped green or red cooking apple
1 tablespoon honey
1/4 teaspoon dried thyme leaves
1/8 teaspoon salt
1/4 cup water

Heat oven to 350 degrees F.

Cut each squash in half lengthwise. Scoop out and discard seeds. Arrange halves cut-sides-up in 10-inch square casserole. Set aside.

Combine rice, cranberries, mushrooms, apple, honey, thyme and salt in small mixing bowl. Spoon rice mixture evenly into squash halves. Pour water into bottom of casserole. Cover.

Bake for 45 to 50 minutes, or until squash is tender. Let stand, covered, for 5 minutes before serving.

Servings: 4
Source: ConAgra Foods