2 Butternut Squash cut in half and seeded

Extra Virgin Olive Oil as needed

Herb Grinders use Garlic Herb Sea Salt to taste

Herb Grinders use Rainbow Peppercorns to taste

2 packages Basmati and Wild Rice Pilaf cooked per package instructions

2 tablespoons Unsalted Butter

2 cups Onions chopped

2 tablespoons Lemon Juice

2 3 ounce packages Dried Cranberries

1/4 cup parsley - chopped

Directions

Preheat oven to 425°F.

Brush olive oil onto cut side of squash.

Season with sea salt and pepper and place on a cookie sheet.

Cook in the oven until fork tender.

When finished, remove the squash from the oven and let cool.

Using a spoon, scoop out the pulp from the squash, leaving about a 1/4-inch edge.

This will be used as the baking dish for serving.

Preheat oven to 350°F. In a large pan, melt the butter and caramelize the onions.

Next add the cooked rice, squash and lemon juice.

Stir to break up the squash pulp.

Next add the cranberries and parsley and mix well.

Divide the mixture among the squash shells.

Place on a cookie sheet and roast in the oven until heated through. Serve immediately.

Note:

I like to garnish the finished squash with more dried cranberries.