Stuffed Acorn Squash

onion, brown or white, diced finely, 1

cloves of garlic, diced finely, 3

wild rice, cooked, 3 cups

shredded Brussels sprouts

olive oil, 3 tablespoons

1/2 hazelnuts or pistachios, chopped

acorn squash, small to medium, 4

scallions (optional)

Heat the oil in a large frying pan. Sauté the onion, garlic, and then add the Brussels sprouts and the cooked rice. Season with salt and pepper. Chopped scallions can be used to add extra flavor. Cut the acorn squash in half. Clean the seeds out of the center. Stuff the centers of the squash. Bake at 350 degrees in a covered glass casserole dish for approximately 45 to 55 minutes. Top with chopped nuts. Serve with a tossed green salad.