Bake the squash, split side down, in a greased pan for about 20 minutes at 350F. Turn over, put a pat of butter in the hollow of each half and sprinkle wiht nutmeg and cinnamon. Return to oven, face up.
Saute the vegetables, adding tamari and nuts after about a minute or two. Toss with rice.
Remove the squashes from oven and gently cut the squash meat away from the shell. Chop the squash meat coarsely and combine with vegetable-rice mixture. Return to squash shells and serve.
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