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1
Halve squash lengthwise.
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2
Seed, then steam for 20 minutes (squash will not 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
Refrigerate.)
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6
Bring water and tamari to a boil in a 2-quart saucepan over medium-high heat.
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7
Add rice and return to a boil.
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8
Reduce heat and simmer, covered, until liquid is absorbed and rice is tender.
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9
(Rice may be cooked up to 2 days ahead; refrigerate until used.)
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10
For Stuffing: In a large skillet, saute carrots, celery, onion, thyme and ginger in margarine or butter until onions are golden.
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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 until 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 375F (190C).
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19
Mound stuffing mixture into each squash half to about 2 inches over top of squash.
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20
Place stuffed squash halves in a baking pan filled with 1/2 cup of water.
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21
Drizzle some glaze over stuffing and brush onto squash.
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22
Cover with foil and bake 20 minutes.
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23
Drizzle remaining glaze over squash, and continue baking, uncovered, for another 20 minutes until glazed and lightly browned.
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24
Serve immediately.
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25
Calories per serving: 326 Grams of fat: 5% fat calories: 14 Cholesterol: 0 mg. Grams of fiber: 5.8
