Wild Rice-stuffed Squash

Preheat oven to 375°F (190°C). Rinse the acorn squash under cold water and pat dry. Cut each squash in half lengthwise and scoop out seeds and fibrous material with a spoon, creating a cavity for stuffing.

Place squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 25–30 minutes until the flesh is tender when pierced with a fork.

While squash roasts, combine cooked wild rice, chopped walnuts, grated orange rind, and frozen orange juice concentrate in a bowl. Mix thoroughly to distribute ingredients evenly.

Remove squash from oven and turn halves cut-side up. Divide the wild rice mixture equally among the four squash cavities, pressing gently to fill.

Return stuffed squash to oven and bake for an additional 15–20 minutes until the filling is heated through and the squash is fully tender.

Remove from oven and let cool for 2–3 minutes. Serve warm, one squash half per person.