Wild Rice and Stuffed Squash Recipe

Directions:

1. In medium sauce pan, heat to a boil 2 1/2 cups of water, chicken boullion, sage, and thyme.
2. Rinse wild rice in a stainer. Add to boiling water. Cook for 50 minutes or until most of the water is absorbed. Meanwhile, in medium sauce skillet. saute celery and onion in oil until tender. Stir in cranberries, walnuts, sausage, and parsley. Remove form heat and stir in rice mixture.
3. Cut squash half widthwise. Remove and discard seeds and membranes. With sharp knife, cut a thin slice from bottom of each half so squash sits flat. Place both halves into greased 12 x 8 x 1 baking pan.
4. Fill squash halves with rice mixture. Pour in remaining water.
5. Cover pan tightly with foil. Bake preheat oven at 350 deg F for 50 minutes or until squash is tender.
6. Place remaining rice mixture in a small cassorole pan with cover. Bake along side of squash. Remove lid 15 minutes before finished.