Step 1

Preheat oven to 375 F.   Lightly oil a baking pan.

Step 2

Slice off a wee bit of the stem and bloom end of the squash to create a level surface and cut in half. The only purpose of this slice is to create a level surface to work with so don't take off too much.

Step 3

Scoop out seeds and pulp, leaving 3/4″ wall.

Step 4

Lightly oil the inside and sides of squash.  Bake in oven, cut side down, ~ 15 minutes.  Remove from oven, flip over, and get ready to fill it up.

Step 5

Bring a large pan to medium high heat add add 2 Tbsp of olive oil.  When hot add: onion, carrot, celery, pepper, rosemary, salt, and pepper. Cook ~ 7-9 minutes or until translucent and soft.

Step 6

Add garlic and cook 1-2 minutes or until fragrant.

Step 7

Remove from heat and stir in cooked wild rice.  Add and optional cheeses or nut and salt and pepper to taste.

Step 8

Generously fill up the squash with the mixture.

Step 9

Bake uncovered ~ 15 minutes or until squash is tender.  Happy Eating!  Beckie