Name: Mushroom & Wild Rice Stuffed Acorn Squash
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 squash salves
Ingredients: 2 medium acorn squashes (halved and seeds removed); 2 tablespoons avocado oil (plus more to brush acorn squash halves); 1 medium white or yellow onion (diced); 2 cloves garlic (minced); 8 oz. white mushrooms (sliced); 8 oz. cauliflower (chopped into very small florets); 2 cups cooked wild rice (I used frozen Ancient Grain Mix from Grain Trust - found it at Whole Foods!); 2 cups fresh organic spinach; ⅓ cup toasted pecans (chopped); ¼ cup dried cranberries; Salt & pepper (to taste); ¼ cup tahini; 2-3 tablespoons water (based on how thick you want it); 1 lemon (juiced); 1 teaspoon maple syrup; ½ teaspoon sea salt