Step 1

Start by cooking the wild rice in a saucepan according to the package instructions.

Step 2

Preheat oven to 400° and line a large baking sheet with parchment paper. Slice the squash in half length-ways, then use a spoon to scrape out the seeds; discard. Brush the squash with 1 tablespoon of olive oil (or more) all over, then place it cut-side down on the prepared baking sheet. Roast the squash for 30-35 minutes until fork tender.

Step 3

While the squash is roasting and rice is cooking, make the filling. Add the pumpkin seeds to a large skillet and heat over medium heat. Toast the seeds until they're slightly golden and fragrant; remove from the heat and set aside.

Step 4

To that same skillet, add the remaining olive oil, along with the shallots, celery and mushrooms and sauté for 5-7 minutes until soft. Then, add the walnuts and garlic and sauté for 2 minutes. Transfer the mixture to a large bowl, then add the pumpkin seeds to that bowl.

Step 5

Once the rice is cooked, add it, along with the chickpeas, to that same mixing bowl and stir everything together. Then, add salt and pepper to taste.

Step 6

Once the squash is roasted, use a spatula to carefully flip it over. Stuff each squash with some of the filling, then place it back into the oven and continue cooking for 10-15 minutes.

Step 7

To make the béchamel: melt butter in a small saucepan over medium-low heat, then add the flour and whisk for 20 seconds before pouring in the milk. Continue to whisk until the sauce thickens, then remove from the heat.

Step 8

Drizzle the stuffed squash with some of the béchamel sauce and enjoy!