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1
Preheat the oven to 350F
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2
Cut each squash in half cross-wise.
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3
Scoop out and discard the seeds and strings.
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4
If necessary, trim the top and the bottom so that the squash will sit level like a little bowl, and place on a rimmed baking sheet, cut-side up.
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5
Sprinkle each half with a little salt, pepper and nutmeg to taste.
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6
Using 2 Tablespoons of the butter, dot each half with some butter.
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7
Cover the pan with foil and bake the squash just until moist and tender, about 45 minutes.
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8
At the same time you can roast your chopped walnuts.
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9
Toasting nuts brings out their full, rich flavor!
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10
Place the nuts in a single layer on a rimmed baking sheet and bake in a preheated 350 F oven until lightly browned, about 10 minutes.
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11
Alternately, the nuts can be browned in a microwave.
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12
Place in a single layer on a microwave safe plate, and microwave on high power for 2 to 3 minutes, or until lightly browned.
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13
Watch carefully so they dont burn!
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14
Meanwhile, combine the rice, vegetable broth, 1/4 teaspoon salt and 2 cups of water in a medium saucepan.
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15
Bring to a boil over medium-high heat.
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16
Reduce the heat to a simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes.
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17
In a 10-inch saute pan, heat the olive oil over medium heat.
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18
Swirl to coat the pan and saute the onion, garlic, celery and carrot until slightly softened, about 3 minutes.
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19
Cover the pan, adjust the heat to medium-low, and cook the vegetables until crisp-tender, 5 minutes longer.
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20
Add the sage, thyme, and parsley and saute 1 more minute.
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21
Remove from heat.
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22
In a large bowl, combine the cooked rice, sauteed vegetables, tofu, walnuts, and cranberries.
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23
Taste and add more salt and pepper (if necessary).
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24
Using the squash halves as small bowls, mound the rice mixture into the squash halves, dividing it evenly.
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25
Cut the remaining 2 Tablespoons of butter into small pieces.
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26
Dot each stuffed squash with butter.
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27
Cover with foil.
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28
Bake at 350 F until heated through, about 20 minutes.
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29
Serve.
