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- Preheat oven to 350 °F.
- Cut each squash in half crosswise.
- Scoop out and discard the seeds and strings.
- If necessary, trim the top and bottom so the squash will sit level, and place cut side up on a rimmed baking sheet.
- If the squash is too hard to trim the top and bottom, do it after the squash is cooked.
- Sprinkle each half with a little salt, pepper and nutmeg to taste.
- Cut 2 tablespoons of butter into 8 pieces and dot each squash half.
- Cover the pan with foil and bake until squash is just moist and tender, about 45 minutes.
- Meanwhile, combine the rice, broth, ¼ teaspoon salt and the 2 cups water in a medium saucepan.
- Bring to a boil over medium-high heat.
- Reduce the heat to simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes.
- Drain rice if there is still a lot of liquid in the pan.
- In a 10 inch saute pan, heat the olive oil over medium heat.
- Swirl to coat the pan and saute the onion, garlic, celery and carrot until slightly softened, about 3 minutes.
- Cover the pan, adjust the heat to medium-low and cook the vegetables until crisp-tender, 5 minutes longer.
- Add the sage, thyme and parsley and saute 1 more minute.
- Remove from the heat.
- In a large bowl, combine the cooked rice, sauteed vegetables, tofu, nuts and cranberries.
- Taste and add more salt and pepper, and other seasonings, if needed.
- Mound the rice evenly into each squash half.
- Cut remaining 2 tablespoons butter into 8 pieces and dot squash halves.
- Cover the pan with foil and bake until rice mixture is heated through, about 20 minutes.
- Make ahead: make the entire dish ahead, wrap each stuffed squash in foil and refrigerate up to 3 days.
- Reheat uncovered in the microwave for about 5 minutes, or bake uncovered at 350 °F for about 20 minutes.
- Optional seasoning: if you like a curried or cumin flavor, season the rice to taste with curry powder or ground cumin, and add only 1 tablespoon of sage and 1 tablespoon of thyme.
- ↑ You can also stuff your favorite squash, such as delicata, sweet dumpling or buttercup. If you have stuffing left over, heat and serve as a side dish or use it in stuffed bell peppers.
- ↑ To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.