Stuffed Acorn Squash

Cook wild rice according to package instructions

Preheat the oven to 425 F

Cut and seed acorn squash, brush 1/2 tsp EVOO over cut sides. Salt. Place cut size down on parchment baking sheet

Bake at 425 for 20 minutes until almost fully tender

Heat remaining 1/2 tsp oil in large skillet and brown the crumbled sausage. Add onions and celery and cook 5 minutes

Add mushrooms, cook 4 minutes

Add garlic and thyme, cook 1 minute

Add torn Swiss chard leaves and stir in until wilted

Remove from heat and stir in cooked rice, remaining salt to taste, chopped parsley, lemon juice, and pepper

Spoon 1/3-1/2 C of mixture into squash cavity. Bake at 425 for 10-15 minutes until they are lightly browned

Top with shredded cheese right out of the oven, if you desire