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1
Preheat the oven to 400F.
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2
Oil 2 baking sheets.
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3
Cut each squashes in half from the stem to the tip.
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4
Scoop out the seeds and place cut-side down on the baking sheets.
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5
Bake for 20 to 30 minutes, or until easily pierced with a paring knife.
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6
Let cool.
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7
Reduce the oven heat to 375F.
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8
In a medium saucepan, cook the wild rice in the water, simmering until it is tender and starting to split.
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9
If there is any excess water, drain the rice in a strainer.
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10
Finely chop the sage and parsley.
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11
In a small saute pan, heat the olive oil and saute the celery, onion, and sage over medium heat until just softened.
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12
Stir in the parsley, marjoram, pepper, nutmeg, and salt, and take the pan off the heat.
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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.
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14
In a large bowl, mash the flesh coarsely and reserve.
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15
Select 16 intact pecan halves for garnish, then use a food processor to grind the remaining pecans to powder.
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16
Add the ground pecans, the sauteed mixture, and the wild rice to the squash in the bowl and mix thoroughly.
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17
Stuff the mixture into the squash shells and top with the reserved pecan halves.
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18
Place in a casserole or baking dish large enough to hold all of the squash halves.
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19
Bake for 30 minutes, or until the tops feel firm to the touch.
