A Fall Favorite

Here is one of the first recipes that I made after going gluten free. I like to stick to foods that are naturally gluten free and that are easily reheatable. Many of my gluten-y friends have asked for this recipe. It's just good. It makes a great one-bowl dinner.

Stuffed Squash Casserole

1 acorn squash peeled and cut into 1 inch pieces

1 pound ground meat

1 onion diced

1 cup uncooked wild rice blend

1 medium carrot

1 cup chopped mushrooms

1 tablespoon dried sage

1/2 teaspoon cayenne pepper

2 teaspoons dried rosemary

1 handful raisins (or dried cranberries)

Cook the rice and set aside.

Place the squash in the bottom of a buttered baking dish.

Sautee the veggies in butter and add the meat and spices. Once the meat is browned, add the rice.

Remove from heat and mix in the raisins.

Put the meat/rice mix over the squash and bake at 350 degrees for 50 minutes or until the squash is tender.