The last couple years, I've had to jump on the vegan bandwagon due to a regular client with very specific needs. It's been good though, I've learned a lot about vegetables and how to continually keep using them in different ways because, hey, even vegans get bored of the same ol'.

This is my take on a perrenial vegan classic. It serves four as a main course, or can be cut in half and served as a side dish.

2 acorn squash split in half and seeds scooped out
1 cup of wild rice or wild rice/brown rice mix
5 scallions cut into thin rings
1 cup of dried cranberries
1/2 cup of toasted almonds chopped or cut into slivers
one bunch of mizuna wilted in a pan with a little olive oil
salt and pepper to taste

On a sheet tray, place the squash skin side down and season with salt and pepper. Drizzle with olive oil.

Roast squash in a 375 degree for about 45 minutes or until flesh is easily pierced with a knife.

Boil rice in 3 cups of water until tender. Drain well. Combine rice with the scallions, cranberries, almonds, and cooked mizuna. Season to taste, then fill squash cavities with rice mixture.

Bake in oven for 15 minutes or until rice is warmed through. Serve hot.