This is a great fall meal which is endless in variation. Any rice-based stuffing combo with or without meat will be good in the squash.
2 winter squashes, halved and seeded
2 cups cooked rice
1 onion, chopped
Salt and Pepper
2 cloves garlic, minced
Handful of chopped fresh herbs-sage, thyme, rosemary, basil, marjoram, oregano
1/2 lb ground meat of choice-sausage or ground beef (omit if vegetarian)
4 oz grated cheese
Preheat oven to 400. Lay the squash cut side down in sheet pans. Add water to the pan. Place in oven and roast 30-60 min until squash is soft to touch. Remove from oven, drain water from pans and flip the squash over to cut side up. Reduce oven temp to 350.
While squash is roasting, saute onion, garlic, and herbs in a cast iron pan until fragrant and browned. Add meat if using, and season with salt and pepper. Cook until meat is browned. Add meat to the cooked rice, add the cheese, mix all around and adjust seasonings. Spoon the filling into mounded piles in the squash and return to oven for 30 min until the filling is lightly browned.
Here's the combination I did last night and it turned out really nice:
Pickled Jalepenos (chopped and added with the onion/garlic saute)
Dash of Tamari and Worchestershire Sauce