Wild Rice Stuffed Squash

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
1 tablespoon olive or vegetable oil
3⁄4 cup dried cranberries
1⁄2 cup coarsely chopped pecan halves, toasted
2 tablespoons minced fresh parsley
4 medium acorn squash (about 22 ounces each)
3⁄4 cup water

In a large saucepan, combine the rice with contents of seasoning mix, broth, sage and thyme. Bring to boil. Reduce heat; cover and simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed.

Meanwhile, in a large skillet, sauté celery and onion in oil until tender. Stir in cranberries, pecans and parsley. Remove from the heat. Stir in rice mixture.

Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1⁄2 cup rice mixture. Place in a greased 15-by-10-by-1-inch baking pan. Pour water into pan.

Coat one side of a large piece of heavy-duty foil with nonstick cooking spray. Cover pan tightly with foil, coated side down. Bake at 350 degrees for 50-60 minutes or until squash is tender.

Yield: 8 servings.