4ozmushrooms(preferably a wild variety (Crimini, Shiitake, etc.))
2clovesgarlic
3/4teaspoondill seed(sort of smushed)
3cupswild rice(cooked)
1bunchscallions(chopped)
1/2cuptoasted hazelnuts(chopped)
2Tablespoonsparsley(minced)
salt & pepper(to taste)
2eggs(lightly beaten (optional))
Instructions
Heat oil over medium and add mushrooms, garlic and dill and sauté about 2 minutes.
Stir in scallions, wild rice, the nuts and parsley.
Season with pepper and salt.
Cool a bit, then thoroughly mix in eggs.
Spoon into squash, place squash on lightly greased baking sheet, cover.
Bake about 30 minutes at 350ºF. Remove cover and bake about 10 more minutes.
Notes
As a variation add about 3/4 of a cup of cranberries to the filling, and it is delicious. It makes a nice main dish and takes up the visual space on a plate that turkey or ham might otherwise.