Sweet and Savory Wild Rice Stuffed Squash
[Vegan, Gluten-Free]

For the squash:

• 2 small acorn squash, halved, seedy pulp removed
• 3 tablespoons maple syrup
• 4 teaspoons coconut palm sugar, or brown sugar
• salt and pepper to taste

For boiling the rice:

• 1 tablespoon extra virgin olive oil
• 2/3 cup wild rice
• 1 1/3 cup vegetable stock

For mixing into the rice:

• 1 tablespoon extra virgin olive oil
• 1/4 cup shallots or red onions, or both, finely chopped
• 1/4 cup celery, sliced
• 1/3 cup raw pistachios, toasted
• 5 dried apricots, soaked in warm water and chopped.
• 2 tablespoons dried cranberries (preferably fruit-sweetened, no sugar added)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• salt and pepper to taste