Vegetarian Stuffed Acorn Squash

It’s Meatless Monday, and the Seattle weather is changing. The fog and incoming rain are making me want to eat all of the warm and cozy dishes. Tonight I created a Vegetarian Stuffed Acorn Squash recipe with just a bit of cheese to keep it from also being vegan.
.
1 acorn squash
1/2 cup wild rice
1 1/4 cup vegetable broth
1/2 onion
1/4 red bell pepper
1/4 orange bell pepper
2 celery stalks
2 rainbow carrots
1 apple
1 tablespoon sage
Salt and pepper
Avocado oil
Mozzarella cheese to garnish (optional)
.
Preheat oven to 400 degrees F. Cut the top and bottom off of the acorn squash, just so it will sit flat. Cut squash in half, vertically, and remove seeds. Place smaller cut sides down on a foiled-lined baking sheet and brush top and hollowed centers with avocado oil. Season with salt and pepper and place in preheated oven for 40 minutes.
.
While squash is baking, cook wild rice in vegetable broth, according to package directions.
.
For the stuffing, dice onion, carrots, celery, peppers and apple. In a large skillet over high heat, add about 3 tablespoons avocado oil. Add diced onion and sauté until translucent, about 4-5 minutes. Add the rest of the diced ingredients, except the apple, and reduce heat to medium. Cook mixture, stirring occasionally until almost cooked through (about 10-12 minutes). Add sage and season with salt and pepper. Add apple and a couple of tablespoons of water, if needed, to keep the filling slightly wet.
.
Once rice is finished, add it to the stuffing mixture and adjust seasoning, as needed. Carefully fill squash with stuffing and top with mozzarella garnish, if desired. Return to the oven to bake for 10 minutes. Let rest and serve.