1 (6 oz) pkg long grain & wild rice mix
2 1/3 cups vegetable OR chicken broth
1 tsp rubbed sage
1 tsp dried thyme
2 ribs celery, chopped
1 med onion, chopped
1 tbs olive OR vegetable oil
3/4 cup dried cranberries
1/2 cup coarsely chopped pecan halves, toasted
2 tbs minced fresh parsley
4 med acorn squash (about 22 oz each)
3/4 cup water

in a lg saucepan, combine the rice with contents of seasoning mix, broth, sage & thyme. bring to a boil. reduce heat; cover & simmer for 23-25 minutes or until rice is tender & liquid is almost absorbed. meanwhile, in a lg skillet, saute celery & onion in oil until tender. stir in cranberries, pecans & parsley. remove from the heat. stir in rice mixture.

cut squash in half widthwise. remove & discard seeds & membranes. with a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. fill squash halves with about 1/2 cup rice mixture. place in a greased 15″x10″1″ baking pan. pour water into pan.

coat one side of a lg piece of heavy-duty foil with nonstick cooking spray. cover pan tightly, coated side down. bake at 350° for 50-60 minutes or until squash is tender.

8 servings