Mango wild rice with spaghetti squash (Slow food $5 challenge)

As the produce festival of summer/fall comes to a close, the Whole Foods bulk section with dried grains, dried fruits and nuts becomes essential. Last night I put together a yummy side dish that happens to be super healthy and great for tupperware lunches. Give it a try!

WF bulk section:
-1 C. wild rice blend
-5 slices of dried (no sugar added) mango
-1/4 C. roasted almonds (not salted)

Other ingredients:
-1/3 large yellow onion (diced)
-fresh thyme and oregano (sub whatever flavor you'd like)
-2.5 C. chicken stock (see roasted chicken recipe!)
-3 or 4 C. of shredded, roasted spaghetti squash

To start, add olive oil, herbs, and diced onion to a pot on medium-high heat. Season onion with a little salt. Once onions are almost translucent, add rice and cut (w/ scissors) up dried mango pieces to pot and stir for 3-5 minutes. Then add 2.5 C. vegetable stock and bring to a boil. Turn heat down enough to maintain slight boil on surface. Let cook for 30 minutes. Test the rice after 20 minutes, when it's soft and chewy, it's done.

Then add spaghetti squash and smashed up roasted almonds. Season with salt and butter to taste. Enjoy for less than $5 per person!