Wild Rice Stuffed Acorn Squash
Ingredients
- 1 cup wild rice blend
- 4 small acorn squash
- 4 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- 3 medium shallots, thinly sliced
- ½ cup dried cherries
- 2 tablespoons fresh thyme leaves, chopped
- 2 cloves garlic, minced
- ½ teaspoon ground pepper
- 2 tablespoons chopped fresh chives
- Pomegranate arils (seeds) for garnish
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