Wild Rice Stuffed Squash

Name: Wild Rice Stuffed Squash
Ingredients: 4 medium acorn squash (about 22 ounces each); 3 tablespoons olive oil, divided; 1 package (6 ounces) long grain and wild rice mix; 2-1/3 cups vegetable or chicken broth; 1 teaspoon rubbed sage; 1 teaspoon dried thyme; 2 celery ribs, chopped; 1 medium onion, chopped; 3/4 cup dried cranberries; 1/2 cup coarsely chopped pecan halves, toasted; 2 tablespoons minced fresh parsley

"I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. —Robin Thompson, Roseville, California..."

INGREDIENTS

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4 medium acorn squash (about 22 ounces each)

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3 tablespoons olive oil, divided

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1 package (6 ounces) long grain and wild rice mix

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2-1/3 cups vegetable or chicken broth

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1 teaspoon rubbed sage

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1 teaspoon dried thyme

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2 celery ribs, chopped

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1 medium onion, chopped

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3/4 cup dried cranberries

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1/2 cup coarsely chopped pecan halves, toasted

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2 tablespoons minced fresh parsley

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