Acorn squash with corn and wild rice stuffing

• 5 acorn squash
• corn wild rice stuffing
• 2 cups wild rice cooked
• 3 cups corn kernels, fresh or frozen
• 1/4 cup olive oil
• 1 medium Vidalia onion, chopped
• 3 cloves of garlic minced
• 1 cup coarsely grated Parmesan or Romano cheese
• 5 tbsp. finely chopped fresh basil
• black pepper to taste

Preheat oven to 350F. Cut squash in half and scoop seeds out. Set aside, prepare stuffing. Steam the corn lightly. In a large mixing bowl, combine corn and wild rice.

In a skillet on medium-high flame, heat the olive oil. When hot, but not smoking, sauté the onion until softened. Add the garlic and reduce heat, cooking for another 2 minutes. Combine garlic/onion in a bowl with the corn-rice mixture; then stir in 3/4 cup of the cheese and add the basil. Set aside.

Steam squash-halves, open side down, for about 10 minutes. Arrange squash on a baking sheet and stuff; then cover and bake for 30 to 45 minutes.

When the squash is soft to a fork test, sprinkle with remaining cheese and remove once cheese melts.