1. Preheat oven to 350°F. 2. Cut squash in half crosswise and scoop out seeds. 3. Trim ends so the halves can stand level on a baking sheet. 4. Place on baking sheet, sprinkle each half with equal amounts of salt, pepper and nutmeg. 5. Equally divide 2 tbs of the butter between the 8 halves. 6. Cover with foil and bake for 45 minutes. 7. Meanwhile, in a medium saucepan combine the wild rice, broth of choice, 1/4 tsp salt and 2 cups water. 8. Over medium high heat bring to a boil. 9. Reduce heat to medium low and simmer, stirring occasionally until done, around 45 minutes. 10. In a medium skillet heat the oil over medium heat. 11. Sauté the garlic, onions, celery and carrots until slightly tender crisp, about 8-10 minutes. 12. Add the sage, thyme, parsley and sauté for 1 minute more, stirring well. 13. Remove from heat. 14. In a large bowl combine the cooked rice, veggies, pecans and cranberries. 15. Taste and season with salt and pepper if needed. 16. Mound mixture equally into each of the baked 8 squash halves. 17. Equally divide the remaining butter and dot each stuffed squash half. 18. Lightly cover with foil and bake another 20 minutes to heat through. ---------------------------------------------------------------------------
Nutrition
Ingredients
