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1
Preheat the oven to 350 degree F. Cut each squash in half crosswise.
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2
Scoop out and discard the seeds and strings.
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3
If necessary, trim the top and bottom so that the squash will sit level, and place on a rimmed baking sheet, cut side up.
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4
Sprinkle each half with a little salt, pepper, and nutmeg, to taste.
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5
Using 3 tablespoons of the butter, dot each half with some butter.
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6
Cover the pan tightly with foil and bake the squash just until moist and tender, about 45 minutes.
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7
Meanwhile, combine the rice, chicken broth, 1/4 teaspoon salt, and 2 cups of water, in a medium saucepan.
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8
Bring to a boil over medium-high heat.
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9
Reduce the heat to a bare simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes.
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10
When the rice is done most of the water should be evaporated.
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11
In a 10-inch saute pan, heat the olive oil over medium heat.
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12
Swirl to coat the pan and saute the onion, garlic, celery, and carrot until slightly softened, about 3 minutes.
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13
Add the pears and saute 2 minutes longer.
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14
Cover the pan, adjust the heat to medium-low, and cook the vegetables until crisp-tender, 3 minutes longer.
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15
Add the sage, thyme, and parsley and saute 1 more minute.
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16
Remove from the heat.
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17
In a large bowl, combine the cooked rice, sauteed vegetables and pears, walnuts and dried cranberries.
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18
Taste and add salt and pepper, if desired.
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19
Mound the rice mixture into the squash halves, dividing it evenly.
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20
Cut the remaining tablespoon of butter into small pieces.
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21
Dot each stuffed squash with butter.
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22
Cover with foil.
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23
Bake at 350 degrees F until heated through, about 20 minutes.
