2 Acorn (or kabocha squash)
1 cup Wild rice
4 cups Water
1 tsp Sea salt
1-2 tbsp Coconut oil
2 Onions
1 cup Chestnuts (pre-cooked from a jar)
1-2 cups Mushrooms
Handfuls Spinach (or kale or swiss chard; optional)
Sea salt and fresh ground black pepper (to taste)

Preheat oven to 400. Cut the top (with stem attached) of both squash off, just the top 1/4 of them. Place the squash, cut side down, on a baking sheet, leaving the tops set aside while the bottoms are baking. Place in the oven and bake until tender all the way through, anywhere from 20 to 30 minutes. You don’t want them super soft and totally browned and cooked, but you do want them tender enough to easily scoop out the seeds. Add the stemmed tops/caps halfway through the cooking time.

While the squash is cooking, prepare the wild rice. Bring 4 cups of water with one teaspoon of sea salt to a boil. Then add the wild rice and when it’s at a boil again, reduce the heat, cover 3/4 of the pot with a lid (let the steam escape through an inch crack) and simmer until water is absorbed and rice is tender. Some like it al dente and some like it very soft, it’s totally based on your own preference.

Roughly chop the onions, mushrooms (if using) and chestnuts.

Heat a large pan and the coconut oil over medium heat, add the onions and chestnuts and cook, stirring frequently, until tender and brown. Then add the wild rice, mushrooms and greens (if you are using the latter two) and anything else you’re adding in, stirring until everything is cooked and warm and slightly browned and crispy. It’s like a hash of sorts.

Remove squash from the oven, discard the seeds and leave the flesh. Pile the wild rice and vegetable hash into each squash, packing it tightly inside.

Cover the wild rice mixture with the squash top and place back into the oven to bake until everything is very soft and browned.

Serve warm, placing both whole squashes on the table, then cutting them in halves or quarters right there for the loveliest presentation.