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1
Halve squash lengthwise.
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2
Seed, then steam for 20 min (squash won't be fully cooked).
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3
Set aside.
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4
(May be prepared one day ahead.
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5
Chill.)
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6
Bring water and tamari to a boil in a 2-qt saucepan over medium-high heat.
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7
Add in rice and return to a boil.
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8
Reduce heat and simmer, covered, till liquid is absorbed and rice is tender.
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9
(Rice may be cooked up to 2 days ahead; chill till used.)
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10
For Stuffing: In a large skillet, saute/fry carrots, celery, onion, thyme and ginger in margarine or possibly butter till onions are golden brown.
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11
Thoroughly toss in pecans, orange zest and rice.
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12
Season with salt and pepper to taste.
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13
Remove from heat and set aside.
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14
(Stuffing may be prepared 1 day ahead and refrigerated.)
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15
Put glaze ingredients into a small jar and shake vigorously to combine.
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16
Keep refrigerated till ready to use.
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17
(Glaze may be prepared a day ahead.)
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18
One hour before serving, preheat oven to 375 F. Mound stuffing mix into each squash half to about 2 inches over top of squash.
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19
Place stuffed squash halves in a baking pan filled with 1/2 c. of water.
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20
Drizzle some glaze over stuffing and brush onto squash.
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21
Cover with foil and bake 20 min.
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22
Drizzle remaining glaze over squash, and continue baking, uncovered, for another 20 min till glazed and lightly browned.
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23
Serve immediately.
