Vegan MoFo Day 12: Stuffed Acorn Squash

I'm taking a break from pumpkin today! Instead, how about some stuffed acorn squash? They always looks so fancy and I love when food comes in its own bowl. I used a combination of wild rice and this brown rice medley from Trader Joe's, but you could use all brown rice or wild rice or whatever rice mix you like.

Stuffed Acorn Squash

4 acorn squash, cut in half, seeds removed
1/2 cup black rice
1 cup brown rice blend
2 medium leeks, chopped and rinsed
1 teaspoon olive oil
2-3 cloves garlic
10 oz cremini mushrooms, chopped
1/2 teaspoon thyme
3/4 teaspoon salt
3/4 cup pecans, chopped
1/2 cup dried cranberries

Preheat oven to 350 F.  Place acorn squash, cut side down, on a parchment-lined cookie sheet (or two). Bake about 30 minutes or until a fork can be inserted easily (when they're done, just put them aside to cool while you finish up the stuffing).
Meahwhile, follow the directions on the bag to cook both the black rice and the brown rice blend. When the rice is done, preheat a heavy-bottomed skillet over medium-high heat and add leeks and olive oil. Let the leeks get a little soft and browned on the edges. Add the garlic, mushrooms, thyme, and salt. Cook until mushrooms are soft. Add the rice, pecans and cranberries and mix well. Continue to cook for another minute or so to let the flavors mix. Scoop some stuffing into each acorn squash half. Return to oven and bake about 20 more minutes.  Enjoy!

 Look what we got in the mail!

 That's how good the pictures look!