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This Twice Baked Squash recipe will have you going back for seconds!
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<b>INGREDIENTS:</b>
<ul>
<li>3-1/2 cups water</li>
<li>1 cup wild rice blend</li>
<li>3 (10- to 12-ounce) orange acorn squash,
cut into halves and seeded</li>
<li>1/4 cup (1/2 stick) butter</li>
<li>2 cups finely chopped onions</li>
<li>2 teaspoons crumbled dried sage leaves</li>
<li>2 Tablespoons fresh lemon juice</li>
<li>1/2 cup dried cranberries</li>
<li>1/2 cup hazelnuts, roasted and coarsely chopped</li>
<li>1/4 cup fresh parsley, minced</li>
<li>1 Tablespoon brown sugar
Salt and pepper to taste</li>
<li>3 Tablespoons cranberries</li>
<li>3 Tablespoons hazelnuts, roasted and coarsely chopped</li>
</ul>
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