Stuffed Squash

2 acorn or small butternut squash
1 box (about 6 ounces) wild rice mix

Cut squash in half lengthwise, clean out, and discard seeds. Bake the squash, cut side down, on a greased cookie sheet at 375 degrees for 50 to 60 minutes, until soft when pierced.

Prepare rice mix and set aside.

Remove cooked squash from pan, let cool slightly, then scoop out some of the squash, leaving about a half-inch of squash to create a shell. Mix the scooped out squash with the rice and add your choice of the following ingredients, using 1/4 cup measure as a guide:

Diced apples, pears, or peaches
Grated carrot
Finely chopped celery, zucchini, onions, or scallions
Raisins
Chopped cranberries
Hulled, unsalted sunflower seeds, lightly toasted
Chopped walnuts or pecans, lightly toasted
Chopped sun-dried tomatoes
Fresh or frozen corn or peas
Chopped spinach
Diced tofu, tempeh, or seitan
Cooked, drained beans
Diced, cooked sweet potatoes

Fill each squash half with a generous amount of filling. Cover and bake for another 20 to 30 minutes if using raw ingredients. If ingredients are precooked or do not require extra cooking, just fill and serve.

Servings: 4