Pecan and Wild Rice-Stuffed Squash

1. 1

   Preheat the oven to 400F.

2. 2

   Oil 2 baking sheets.

3. 3

   Cut each squashes in half from the stem to the tip.

4. 4

   Scoop out the seeds and place cut-side down on the baking sheets.

5. 5

   Bake for 20 to 30 minutes, or until easily pierced with a paring knife.

6. 6

   Let cool.

7. 7

   Reduce the oven heat to 375F.

8. 8

   In a medium saucepan, cook the wild rice in the water, simmering until it is tender and starting to split.

9. 9

   If there is any excess water, drain the rice in a strainer.

10. 10

    Finely chop the sage and parsley.

11. 11

    In a small saute pan, heat the olive oil and saute the celery, onion, and sage over medium heat until just softened.

12. 12

    Stir in the parsley, marjoram, pepper, nutmeg, and salt, and take the pan off the heat.

13. 13

    When the squash halves are cool, use a spoon to scoop out the flesh, leaving a bit behind to keep the skins from tearing.

14. 14

    In a large bowl, mash the flesh coarsely and reserve.

15. 15

    Select 16 intact pecan halves for garnish, then use a food processor to grind the remaining pecans to powder.

16. 16

    Add the ground pecans, the sauteed mixture, and the wild rice to the squash in the bowl and mix thoroughly.

17. 17

    Stuff the mixture into the squash shells and top with the reserved pecan halves.

18. 18

    Place in a casserole or baking dish large enough to hold all of the squash halves.

19. 19

    Bake for 30 minutes, or until the tops feel firm to the touch.

* Per serving · 4 servings · Values may vary.