Stuffed Acorn Squash with Wild Rice and Dried Cranberry Trail Mix

The weather is finally starting to cool down now and we are still in the process of getting things back to normal. A few things that help me with the stress of transition is hiking and cooking.  I first fell in love with the desert after a few hikes though the neighboring mountain preserve. The vegetation comes alive early in the mornings and at dusk. Also, there is nothing like the smell of the desert especially after it rains. I always have some trail mix handy to bring along, and this particular blend combined with what I had on hand is what inspired tonight's meal.

Ingredients:

1/2 cup finely chopped onion
1 stalk celery, chopped
1 clove garlic, finely chopped
1/2 cup of cooked wild rice
1/4 cup cooked small grain brown rice
1/4 cup sliced crimini mushrooms
1 medium acorn squash, halved lengthwise, seeds removed
1/3 cup trail mix with dried cranberries and assorted nuts
Salt and Pepper to taste
2 Tablespoons extra virgin olive oil

To Prepare:

Preheat oven to 400 degrees. Place squash in oven baking dish face down with 1 inch of water at the bottom.Cook approx 40 minutes and remove from oven. Meanwhile, heat oil in a heavy skillet over medium heat. Add onions and celery and cook until onions are transparent, 4 to 5 minutes.  Add mushrooms and saute another 7 to 10 minutes, then add garlic, cook 1 minute. Remove, add to onion mixture, let cool. Mix in rice and trail mix; then scoop into squash halves. Drizzle with olive oil, cover with foil and bake another 15 minutes. Enjoy!