How to make it

  • In a large saucepan, cook the wild rice according to package directions. Use 1 cup stock in place of 1 cup of the water. Use , meanwhile, cook brown rice in the remaining 2 cups stock. Combine and add sage and thyme.
  • In a large skillet, saute celery and onion in oil until tender. Stir in cranberries, pecans and parsley. Remove from the heat. Stir in rice mixture.
  • Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Pour water into pan.
  • Coat one side of a large piece of heavy-duty foil with nonstick cooking spray. Cover pan tightly with foil, coated side down. Bake at 350 degrees F for 50-60 minutes or until squash is tender.

Reviews & Comments 2

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    " It was excellent "
    lincolntoot ate it and said...
    Great recipe and nice post!
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    " It was good "
    dogfool ate it and said...
    This is very tasty, I make these ahead and freeze , use as a meatless main dish. wonderful!
    Was this review helpful? Yes Flag

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