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1
Cut each squash in half crosswise.
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2
Scoop out and throw away the seeds and strings.
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3
If necessary, trim the top and bottom so the squash will sit level, and place cut side up on a rimmed baking sheet.
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4
If the squash is too hard to trim the top and bottom, do it after the squash is cooked.
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5
Sprinkle each half with a little salt, pepper and nutmeg to taste.
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6
Cut 2 Tbsp.
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7
of butter into 8 pcs and dot each squash half.
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8
Cover the pan with foil and bake till squash is just moist and tender, about 45 min.
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9
Meanwhile, combine the rice, broth, 1/4 tsp.
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10
salt and the 2 c. water in a medium saucepan.
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11
Bring to a boil over medium-high heat.
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12
Reduce the heat to simmer, partially cover and cook, stirring occasionally, till the rice is tender, about 40 min.
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13
Drain rice if there is still a lot of liquid in the pan.
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14
In a 10 inch saute/fry pan, heat the extra virgin olive oil over medium heat.
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15
Swirl to coat the pan and saute/fry the onion, garlic, celery and carrot till slightly softened, about 3 min.
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16
Cover the pan, adjust the heat to medium-low and cook the vegetables till crisp-tender, 5 min longer.
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17
Add in the sage, thyme and parsley and saute/fry 1 more minute.
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18
Remove from the heat.
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19
In a large bowl, combine the cooked rice, sauteed vegetables, tofu, nuts and cranberries.
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20
Taste and add in more salt and pepper, and other seasonings, if needed.
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21
Mound the rice proportionately into each squash half.
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22
Cut remaining 2 Tbsp.
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23
butter into 8 pcs and dot squash halves.
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24
Cover the pan with foil and bake till rice mix is heated through, about 20 min.
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25
Make ahead: Make the entire dish ahead, wrap each stuffed squash in foil and chill up to 3 days.
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26
Reheat uncovered in the microwave for about 5 min, or possibly bake uncovered at 350 degrees for about 20 min.
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27
Note: You can also stuff your favorite squash, such as delicata, sweet dumpling or possibly buttercup.
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28
If you have stuffing left over, heat and serve as a side dish or possibly use it in stuffed bell peppers.
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29
Note: To toast nuts, heat in a dry skillet over medium heat till they start to brown.
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30
Stir occasionally.
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31
Be careful not to scorch them.
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32
Optional seasoning: If desired a curried or possibly cumin flavor, season the rice to taste with curry pwdr or possibly grnd cumin, and add in only 1 Tbsp.
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33
of sage and 1 Tbsp.
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34
of thyme.
