Stuffed Winter Squash

2 large acorn or small butternut squash
Salt and pepper to taste
1 6-ounce package wild rice
4 cups vegetable stock or water
1 tablespoon olive oil
8 ounces mushrooms, any combination of domestic and wild, sliced
1 cup chopped onions
1 rib celery, finely chopped
1/2 cup toasted nuts, any combination of pine nuts, hazelnuts, walnuts or pecans, coarsely chopped
2 tablespoons chopped parsley
2 tablespoons fresh herbs such as thyme, chives or marjoram, chopped
1 egg

1) Preheat oven to 400 degrees. Cut squash in half, lengthwise, scoop out the seeds and put it in a roasting pan, cut side down, with 1/2-inch of water. Bake about 40 minutes or until just tender. Remove, season with salt and pepper and lower oven to 350 degrees.

2) Meanwhile, rinse wild rice and cook in stock or water about 45 minutes or until tender. Drain and put in a mixing bowl. Heat oil in a large skillet over medium heat. Add mushrooms onions and celery. Cook until mushrooms wilt and onion softens, about 5 minutes. Add to wild rice along with nuts, parsley, herbs, salt and pepper. Add eggs and mix well.

3) Put stuffing into squash cavities, mounding slightly. Cover with foil and bake in a lightly greased baking dish 25 minutes or until heated through.
Serves 4.

Recipe courtesy of Sam Gugino of Sam Cooks.