Makes 6 servings

Prep time: 1 hour
Cook time: 10 minutes

3 medium acorn squash (about 1 pound each)
Salt and pepper to taste
2 tablespoons butter
2-1/2 cups cremini mushrooms, sliced (about 5 ounces)
1/2 cup dried cranberries
1 package quick cooking wild rice (2.75 ounces)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup coarsely chopped toasted walnuts
3 tablespoons finely chopped fresh sage or 1-1/2 teaspoon dried sage
1 cup shredded Colby cheese
1/2 cup shredded Muenster cheese
4 tablespoons shredded Parmesan cheese

Heat oven to 350 degrees.
With a heavy knife cut a thin slice from each end of the squash so they will sit flat. Cut each squash in half, horizontally and scoop out the seeds and fibers. Discard the seeds and fibers and season the squash cavities with salt and pepper. Place squash halves in a 13x9-inch-baking dish. Add a small amount of water to the bottom of pan and cover with foil. Bake until squash is tender when pierced with tip of knife, about 45 minutes to 1 hour.
While squash is in oven, prepare stuffing. Heat butter in large skillet until hot. Add the mushrooms and sauté until tender, 4 to 5 minutes. Add the cranberries, uncooked rice, salt and pepper. Add the amount of water as indicated on the rice package. Heat mixture until boiling. Cover and reduce heat to low. Simmer until water is almost absorbed, about 5 minutes. Remove from heat. Stir in walnuts, sage, Colby, Muenster and 2 tablespoons of the Parmesan. Fill the cooked squash cavities with the rice and cheese mixture. Sprinkle tops with remaining 2 tablespoons Parmesan. Return to oven and bake until cheese is melted, about 10 minutes. Yield of rice mixture about 4-1/2cups.

Serving Size: 6
Calories: 390 per serving
Fat: 20 g
Carbohydrates: 43 g
Protein: 15 g
Calcium: 30% DV