Squash with rice filling

Preheat the oven to 230 degrees. Remove the seeds from the squash. The baking sheet will be laid out Ingredients:

• squash (650 g each), cut in half - 2 pieces
• oil - 2 items. spoons
• shallots, chopped - 1 piece
• cloves garlic, crushed - 2 pieces
• dried sage - 1/2 teaspoonfuls
• Salt and ground pepper - - To taste
• wild rice - 180 Grams
• dried cherries - 1/2 cup
• pecans (or walnuts), chopped - 1/2 cup

Instructions

Preheat the oven to 230 degrees. Remove the seeds from the squash. Put the squash on the baking sheet, cover with aluminum foil. Bake until done, about 40 minutes. Meanwhile, in a large saucepan, heat the oil over medium heat. Add shallots, garlic and sage, season with salt and pepper. Cook, stirring, until soft, 3 to 5 minutes. Add rice and 1 3/4 cup of water, bring to a boil, cover and reduce the heat to a minimum. Cook for about 25 minutes. Remove rice from the heat and mix with cherries and nuts, season with salt and pepper. Put in each half of the squash stuffing, pre-seasoned squash with salt and pepper.

Servings: 4