Recipe: Wild-Rice Stuffed Squash [Everyday Food]

[My boyfriend and I tried this recipe, done with two acorn squash, over the weekend. It was very easy and good. We substituted onion for the shallot, only had 4 oz. rice, cut the nuts, and substituted raisins for cherries. Still good, I didn’t miss anything. From the November 07 issue of Everyday Food. –EJF]
Wild Rice Stuffed Squash

2 acorn squash, halved and seeds removed
2 T butter
1 shallot
2 garlic cloves
1/2 tsp. sage
salt and pepper
1 box (6 oz.) wild rice blend (no seasoning packet)
1/2 cup dried cherries
1/2 cup pecans

450 degree oven, squash cut side down, cover with foil, bake 40 min. or until tender.

Meanwhile: saute butter, shallot, garlic, sage, salt/pepper, cook 3-5 minutes. Add rice and 1 3/4 cups water, simmer without stirring 25 min.

Take off heat, stir in cherries and pecans, season stuffing and squash with salt and pepper. Divide into squash, serve.

Serves 4.