Savory Ground Chicken and Wild Rice Stuffed Acorn Squash with Maple-Cranberry Glaze

Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper.

Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes until tender. While the squash is roasting, cook the wild rice according to package instructions.

In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 diced onion until translucent, about 5 minutes.

Add 2 cloves of minced garlic and cook for an additional minute until fragrant. Stir in 1 pound of ground chicken and cook until browned, breaking it apart with a spatula, about 7-10 minutes.

Once the chicken is cooked, add the cooked wild rice, 1 teaspoon of dried thyme, 1 teaspoon of dried sage, and salt and pepper to taste.

Mix well and remove from heat. In a small saucepan, combine 1/2 cup of cranberry sauce, 2 tablespoons of maple syrup, and 1 tablespoon of apple cider vinegar.

Heat over low until warmed through, stirring occasionally. Once the squash is done roasting, carefully flip the halves over and fill each with the ground chicken and wild rice mixture.

Drizzle the maple-cranberry glaze over the stuffed squash. Return to the oven and bake for an additional 10-15 minutes until heated through.

Serve warm, garnished with fresh parsley if desired.